sisterMAG Issue 15 by sisterMAG by sisterMAG Patterns

OPTICS 1 4 2 Optics Lab 1 6 2 Chasing the perfect light 1 7 0 #shelfie Four bloggers show us their take on the new selfie

INTRODUCTION 1 6 Physics-al Attraction Physics in our everyday life

2 4 At home with Food Bandits A peek into the lives of Suanne & Johann

ACOUSTICS 2 1 0 Music Got Style 2 3 6 Music and the City The unique sounds of 3 different cities across the the globe 2 3 7 Brighton 2 4 0 Nashville 2 4 2 Vienna

2 4 6 Sidestage

Start-Up Spotlight

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1 8 8 Pinterest 101 1 8 8 An introduction to Pinterest 1 9 0 The basics 1 9 5 Interview 1 9 8 Eye for detail An interview with the fashion designer Marianna DĂŠri

RECTILINEAR MOTION 4 2 Travelling in the year 2044 5 0 Actionbound Start-Up Spotlight

Tripsuit 54 Start-Up Spotlight

6 0 Urban Variety

Interviews with variety artists

On-The-Go Recipes 72

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0 6 Editorial

3 1 4 Preview

1 2 Contributor Index

3 1 5 Imprint

1 4 Multimedia & Download Index

THERMODYNAMICS 8 4 Q&A on forms of nutrition 9 0 Farewell, Sugar! Katharina Kraatz writes about how she quit eating sugar

1 1 9 Vitamin Bombs Healthy recipes packed with vitamins

9 9 Sugar-Free Recipes 1 0 6 Q&A on a sugar free diet 1 1 2 Ultimate Guide to Vitamins

Illustr

ation:

Rachael

Saunder

INTRINSIC ENERGY 2 5 2 A Tour through the Pharmacy Museum Take a look insight the German Pharmacy Museum in Heidelberg

2 6 9 Everyone under one Roof The Raths-Apotheke Bremen

Hof-Apotheke Detmold

2 8 0 Pharmaceutical Technicians Interviews with PTAs giving an insight into their jobs 2 8 2 Maike Bollmann 2 8 4 Daniela Klein

2 8 6 Red Velvet Cupcakes Get a taste of the cupcakes we served at the pharmacy events

2 8 8 sisterMAG goes Pharmacy 2 9 1 Kickoff: Berlin 2 9 8 2nd stop: Hamburg 3 0 2 Finale: Munich 3 0 6 Healing Power Our interview with Cold Springs Apothecary owner Stacey DuglissWesselman

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Illustration:

Rachael Saunders

Symbols Content Button: Brings you back to the table of contents Jump Bu足tton: Brings you to the 1st page of the next article Photo-Button: 足The camera shows that there are more pictures

Link to 足Pinterest Board

Link to an Instagram account

External link. Link to an Online Shop Internal link. Indicates a download (e.g. of a DIY pattern)

Issue 15 | October 2014

I N S TA G R A M

ballerina Danielle at the cover shoot

music city Vienna

Dear readers,

Editorial von Toni & Thea

In school our lives followed a very the Autumn Appreciation Society, a specific rhythm: holidays and school private club for friends of the season days nicely stacked in pre-set intervals founded by the two of us. In this issue to make a perfectly segmented year. we will present our favourite season This instilled in me – and I hope you and some of its most beautiful aspects:

can empathize – a distinct emotion: hot drinks from our Food Bandits September is the month for new shooting, autumn colours ranging beginnings. Autumn meant a new from copper to various shades of grey school year, later a new term at in our pictures and layouts and our university and for me (who was born in extensive feature on pharmacies – September) also a new year in my life because the sniffles are an indivisible filled with resolutions and projects. While many mourn the slow and silent part of autumn, too hehe! death of summer, my co-founder Alex But let’s get back to new beginnings: and I are card carrying members of Never have there been more new FOTO

CS = Cris Santos

RG = Rebekka Gerlach

CREDITS:

TN = Thea Neubauer

ES = Elisaveta-Schadrin-Esse

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Toni, Alex & Sandra in the office's yard – The future of travelling as »Women working here!« imagined by Elisaveta (p. 42) 7

Physic & Music beginnings in our lives in any September and October than in 2014. Antonia Neubauer became Antonia Sutter making Carry-On Publishing Ltd. a proper family business as of August 29. There are several new digital magazines in the pipeline and we have launched and finished big projects with many new partners. The sisterMAG family – and here this includes non-blood relations and unmarried people as well :) – has grown, too. You’ve already met our new staff member Sandra Rothfeld who featured in our editorial team fashion

shooting in the previous issue. She’s been an official part of the family since September 1 and if her first month is anything to go by (which we think it is) she already has her work cut out for her: Long working nights leading up to the publishing deadline, meeting hundreds of new people, finding thousands of emails in her inbox and travelling the length and breadth of the country to meet bloggers and organise our big pharmacy events. In the course of the latter we have all become masters at putting up bistro tables, by the way, and revealed what

Issue 15 | October 2014

fo r St yl is t Pa tr ic ia th is ti m e m od el in g ou r fa sh io n sh oo t (p ag e 21 0)

Toni and Thea while voting.

used to be a well-kept office secret:

window on my office computer. She

we have the opposite of a green

has swapped the Leipziger Lerchen

finger and had to buy a new supply of

(a traditional pastry from Saxony) for

hydrangeas for each and every one of

Cadbury chocolate and taken to posting

the events (we’ll make sure we learn

great amounts of scenic photographs

to better assess their quality :) ).

from the northern fringes of the

We’re also welcoming a new intern:

United Kingdom. For this issue she

Sarah,

YouTube

vlogger

from

Nuremberg, had her first outing with us at the #sisterMAGgoesPharmacy event in Berlin and will support us for six months. Despite the fact that she is

has not only compiled a beginner’s guide to Pinterst which is sure to spark your interest in the network, many of the designs and illustrations accompanying this issue’s features

currently getting her Master’s Degree

are also hers.

in Magazine Publishing in Edinburgh,

We are particularly excited to welcome

Tina Bergs is still an integral part

a second new permanent member of

of the sisterMAG team and her face

staff to our team: Corissa Bagan, who

is a permanent feature in the Skype

hails from Canada and is a designer

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Sandra & Corisss in our office top: Tina everpresent via Skype | bottom: our new editorial intern Sarah as well as DYI enthusiast, joined our

smart fortwo in a tyre hanging from a

team in mid October. We’ve already

crane it suddenly hit my what a crazy

had a chance to discover her crazy

life we lead... We’ve had the chance

sides during many evening hours

to work with new photographers and

spent making paper ribbons. She’s a

stylists and our fashion shooting on

big help for me on the design front and

page 210

features High Street

you‘ll be able to see her own signature

fashion for the first time. We’re also

in many of the layouts in this issue.

featuring

But this issue is not only about changes

models – a special treat for our women

sisterMAG’s

first

male

to the team – we’ve also tried some new

readers.;))!

things in our features and embarked

Exploring new paths, be it working

on some big projects: We’ve launched

with new authors, featuring new

our own event series in corporation

ideas or developing the visual thread

with VICHY visiting three German cities

throughout our magazine, is great

( page 288) and featured a crane in a

fun but also takes a lot of courage.

photo shooting ( page 60) – when I

Breaking the mould but staying true

saw Christine swinging above the new

to the sisterMAG style, welcoming new

Issue 15 | October 2014

Another new addition to the team: office dog Theodor

Cris editing videos The got2b crew

stylists (thank you, Kayla and Cesco) and putting all your trust in them to capture the sisterMAG feeling, not to feature a dress on the cover but instead opt for a minimalist autumnal design … all these decisions have made the past few weeks a constant stream of discussions, thoughts, sleepless nights but also joy and excitement for me. New contributors and old sisterMAG friends alike have put

extra effort and care into delivering a rewarding and inspirational autumn issue to you, our readers. The issue also takes its inspiration from a motto our mothers likes to proclaim often and always with equal vengeance: »This time we’re going to do it COMPLETELY differently!« – So, here it is: sisterMAG N°15. We’re looking forward to your feedback – be it general comments or your opinion of specific features!

We will be back this December with a festive Christmas issue. For more updates until then just subscribe to our newsletter or like us on Facebook . sister-mag.com

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Diana, Danielle, Sandra, Patricia, Thea & Corissa

THE COVER Photos: Diana Patient Styling (H&M): Patricia Heck Copper Props: Hardy Rothfeld Production: Corissa Bagan Sandra Rothfeld Model: Danielle Muir Glasses: Lunettes Selection

Issue 15 | October 2014

Index of Con

text Tina Bergs Claire Culley Tobias Hauck Victoria Kau Alexander Kords 12

Katharina Kraatz

PHotos & Text Elisaveta Schadrin-Esse Rebekka Gerlach Ana Kamin Louise de Miranda Christine Peters

Thea Neubauer

Velvet's Edge

Corissa Bagan Tina Bergs Carolin BĂśttcher Martina Gruhn-Bilic Thea Neubauer Rachael Saunders Christina Song

Sandra Rothfeld Katrin Stimmler

illustration & Layout

Elisabeth Weber

PHotos Manuela Hall Lina Loos ZoĂŤ Noble

ProduCtion

Video

Sofie Olejnik

Sandra Rothfeld

Lucas Milhomem

Diana Patient

Antonia Sutter

Cristopher Santos

Sarah Tengg

Cristopher Santos

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Alpha Smoot

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ntributors

Hair & Makeup Patricia Heck Jana Kalgajeva

Styling Evi Neubauer Thea Neubauer Cesco Spadaro

Proof

models

Susanne Bauder

Corynne Barron

Simone Haffner

Katja Grahl

Amie McCracken

Patricia Heck

Antje Reiche

Stephan

Final Proof

Kleinknecht

Stefanie Kießling

Tania Lebedeva

Amie McCracken

Kayla Seah

Maximilian Pauly Max Rünzel Nadja Rünzel Christine

Translation

fOOD

Martina Baer

Food Bandits

Maria Foh

Daniela Klein

Kathrin Greyer

Katharina Kraatz

Wunderlich Cover

Danielle Muir

Sarah Müller Tanja Timmer

Issue 15 | October 2014

Multimedia & Download Index Click on the picture and you'll be directed to the download or page of sisterMAG

PATTERN

VIDEOS

15/1 – White dress 15/2 – Skirt

#sisterMAGgoes Pharmacy

RECIPE CARDS 14

Foodbandits Fall Recipes

WALLPAPER

#sisterMAGgoes Pharmacy

Sugarfree

Pharmacy Muffins

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Photo: Diana Patient Photo: Cris Santos

Your breath will freeze and fall to the ground at a temperature of -67,7778°C.

PHYSICS-AL ATTRACTION Physics in daily life text: Alexander Kords

layout: Tina Bergs

α Fg

α α

Sun

Sound travels through steel fifteen times faster than through air.

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Earth Sum Win mer ter

INTRODUCTION

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}

If you were to google – should you feel thusly inclined – the »least popular school subjects« you’d soon realise that physics does not exactly hold a special place in (German) pupil’s hearts. Second only to maths, it’s right up there with the most unpopular subjects in the curriculum. And while seeing maths top the list might be perfectly understandable – who gets exciting about curve sketching or finding a common denominator ct' – physics does A absolutely not deserve a top spot x' on this list! But there x it is nonetheless, probably due to the

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teachers’ lack of proper motivation which makes them resort to feeding their students formulas with boring annotations. Yet it is so easy to capture an adolescent audience’s imagination with fascinating experiments, which is exactly the cause to which Werner Gruber has dedicated his life. A research associate at the Institute for Experimental Physics of the University of Vienna, Gruber has not only contributed several issues to a textbook series called »Ganz klar: Physik« (something along the lines of »Clearly: Physics«), in 2005 he established the first Austrian paper plane competition in which students from all over the country try to find the best way to fold an A4 sheet of paper to make a paper

Issue 15 | October 2014

plane. The goal, obviously, is to find the design that will make the plane that stays airborne for the longest time. And while this is first and foremost a lot of fun, it also makes the students think about gravity, aerodynamic resistance and buoyancy.

A world without physicists would shorten Friedrich Dürrenmatts bibliography by a significant entry and Pro7 would have to find a replacement for the popular slot just after 7pm on weeknights which for 16 years now has been filled by a program named in honour of Galileo. And without physics itself, there wouldn’t even be a world. Everything is physics: The fact that the sun is red at dusk and dawn instead of yellow for example is explained by the optical refraction of light in different atmospheric layers. When a bauble falls off a Christmas tree, that’s due to gravity, but the fact that we can hear it crash is pure acoustics – the transmission of sounds. And the vacuum cleaner we use to get rid of the broken glass couldn’t do its job without electromagnetic interactions, i.e. electricity. That’s also true for a battery operated one, by the way. Oh and the vacuum itself, that sucks even the smallest pieces of broken bauble safely into the bag, that’s physics, too, of course.

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The Greek »physikē« can be translated as »scientific research into natural phenomena« and it examines and seeks to explain just about anything around us – from the smallest particle to the origin of life. Astrophysics concerns itself with the Big Bang and the origins of the universe. Quantum physics told us that all the matter in the universe, even light and air, is made up of g molecules which in themselves are such complicated things G that even physicist Richard Feynman, arguably one of the cleverest in the trade, quipped »If you think you understand quantum mechanics, you don’t understand quantum mechanics.« Physics poster boy Albert Einstein also concerned himself with thought experiments mere mortals would find hard to follow. E=mc²: A catchy formula, and it looks neat on a t-shirt, but who outside a university’s physics department actually understands what it means? Well, let’s start with the basics: E represents energy, m is mass and c the speed of light. So what Einstein did was show that mass can be converted into energy and vice versa. Unfortunately, this paved the

INTRODUCTION David Saltzberg, a professor of physics, serves as scientific consultant on the TV programmes »The Big Bang Theory« to ensure Sheldon and his friends don’t talk rubbish.

b f

B lens

The Three Gorges Dam spanning the width of the Yangtze River at a length of almost 2 kilometres has a generating capacity of 18,2 gigawatts. Some scientists believe that should the dam break it could cause a shift in the axis of the earth.

A fair-weather cloud the width of a football pitch and the height of the One World Trade Center weights about 3 tons which is about the same as an elephant. Tropical thunderclouds can even reach a weight of up to 1 billion tons.

Issue 15 | October 2014

You would have to scream for an uninterrupted 8 years, 7 months and 6 days to produce the energy needed to make one cup of coffee.

es t

ligh e t hi

Red Orange Yellow Green Blue Violet

glass prism

It takes the light of the sun 8 minutes to reach earth.

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ve v2 v1

iris

lens

Because there is no nitrogen in space humans would explode rather than suffocate.

It takes 30,000 volts of electricity for a spark to transverse 1 centimetre of air.

All of the hair on a person’s head braided into 1 rope could lift a weight equal to 12 tons.

A whip makes a cracking sound because it breaks the sound barrier.

} Δv }

INTRODUCTION

Δt t2

Issue 15 | October 2014

α φ

FL FW w

Cho

The earth’s mass increases by several tons every day, due to star-dust falling from the sky.

Airplane longitudinal axix

y FR

If a spider were t a net big enough »catch« a plan

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way for the development of the atomic bomb. But on the bright side (quite literally) it also explains how the sun produces all its energy – again a fact of physics which directly affects us all. In 1922, Einstein was awarded the Nobel Prize in Physics joining an illustrious group of equally over-exercised brains. But there is also the Ig Nobel Prize, an affair altogether more focussed on practical every day applications. Created in 1991 as a satirical antidote to the »real« Nobel Prize it is per its own definition awarded to honour scientists whose research »makes people laugh, and then think«. Robert Matthews secured the prize in 1996 when he produced scientific evidence that toast

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α1

does indeed tend to fall on the floor with its buttered side down more often than the other way around. In 2000, US scientist David Schmidt researched the tendencies of shower curtains to bend inwards. The French team of Basile Audoly and Sébastien Neukirch was honoured for their research into the phenomenon that dry spaghetti tends to break into more than two pieces when snapped. In 2010 three women scientists from New Zealand discovered that you are less likely to slip on ice when wearing a pair of socks over your shoes - a uniquely helpful discovery to which unfortunately nobody seems to pay much attention to. But the Ig Nobel Prize also honours more abstract research: last year, a

INTRODUCTION

group of five scientists received recognition for their discovery of conditions in which humans could walk to weave on water – even though they h, it could do include both the humans ne in it. and the water involved being on the moon at the time. But you never know, in a couple of hundred years this bit of knowledge might suddenly prove very helpful. Let’s come back to Werner Gruber for a second: In 2010 he was invited as a guest on a talk show on German television and treated the audience to a spectacular demonstration. The subjects of the night’s discussion were full body scanners used at airports; using infrared radiation they make objects kept about the body visible. Gruber set out to cheat the controversial machine. After being scanned he did indeed have to hand in his mobile phone but would have been allowed to proceed onto a plane carrying a detonator (hidden under his tongue),

several small flasks of thermite (kept in his jacket pockets) and a tiny vial concealed by a plaster on his leg in which he could have kept the explosive mixture. Gruber‘s knowledge of the inner workings of the scanner and how to get objects past it undetected were down to one simple fact: he is a physicist.

A coconut weighing 4 kilos falling from a palm tree will accelerate to a velocity of 80 km/h and exert a dynamic force of more than a ton.

Issue 15 | October 2014

text & fotos

LOUISE DE MIRANDA

AT H OM E W I T H

FOODBANDITS SUS AN N E & J O H A N N

COOKING AND PHYSICS have always made interesting bedfellows. Both are, after all, about experimenting and producing something innovative and energizing. Surprisingly enough the home of Susanne, a popular foodstylist and editor-in-chief of food blog Foodbandits, and co-editor and physics teacher Johann, is anything but cutting edge and animated. It is a cozy and tranquil abode boasting with vintage design and filled up with the smell of homemade artisan oatmeal cookies

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INTRODUCTION

in the oven.Dachshund Moos injects a jolly atmosphere into the home with the sound of his puppy feet. »When we found this house seven years ago we were immediately smitten by its location adjacent to a canal, the light that freely streams in, the split-level 25

construction, and the flooring,« the couple explains. The warm, reddishbrown wooden planks, partly covered by an authentic rozenkelim, might be partly the reason for the almost serene and inviting vibe in the house. It used to be the flooring of an ancient convent in France. »We find the calmness,and being surrounded by nature and animals most important about our home,« says Johann.

is a Chesterfield chair to curl up in with a good book or magazine. Johann and Susanne are evidently huge fans of vintage furniture. They scour thrift shops and antique markets to ›steal away‹

unrecognized

second-hand

treasures. »I like the mid-century designs’ round shapes and the synergy between being robust but also soft.

STEALING AWAY VINTAGE TREASURES

Vintage designs are so timeless and

The interior style, which the couple

solid,« says Johann.

smilingly calls ›vintage meets hippie‹, is

The interior styling is really as much

a mix of 1950s-1970s design furniture,

Susanne’s as Johann’s doing. On a

second-hand accessories, and happy

side table a collection of fifty-year-

art work. Their favourite interior piece

old laboratory bottles hints towards

Issue 15 | October 2014

Johann’s profession. He took the vintage treasures home from school when the school decided to throw the bottles away. Johann: »I have no ambitions to play out Breaking Bad at home, but I do like a few bottles around the house for decorative purposes.« Another focal point is an earthenware vase that is an heirloom from Johann’s parents. His love for vintage science fiction books and retro records is visible in their small home office and hobby room.

wall galleries in the living area,

while

the bedroom is spruced up with art pieces from Jopie Huisman, Camilla Engman and Sandra Juuto. In the living room a beautiful ixxi with a floral print from the Rijksstudio adorns the wall above the dining table. Even the dining table

ART Susanne’s love for happy art pops

top is a work of art. It is painted with

through the house. Framed illustrations

a colourful pattern, a copied pattern

by Laura Gee, Sandra Juuto, and Snug

of the pattern of Amsterdam train

Studio are tastefully grouped in small

station’s flooring.

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INTRODUCTION

PARTNERS IN CRIME Susanne and Johann

already more of ›me‹, but it wasn’t

have been together for ten years. Their

until Foodbandits that I really found a

passion for food and photography is

creative outlet and could express myself

channeled into their collaborative food

authentically. Cooking and eating has

blog Foodbandits. Their styling and

such a central role in my family. Food

photography is recognized by its muted

is comforting or for celebrating, so

and soothing colours, using pure

I doubt I will ever get bored with it,«

and natural props, and the simplistic

says Susanne.

feeling it evokes. The recipes are mostly

WEIGHING THE BALANCE While Susanne

sugarless, healthy, and artisanal.

defines the concept and is mostly

Susanne started blogging five years

responsible for the creative part, it is

ago. »I was inspired by everything I

Johann who translates it into something

saw on the

concrete resulting in the balanced blog

internet and

posts we enjoy. »His style is more raw

wanted

and less styled,« says Susanne. She

SUSANNE’S FAVOURITE share that. I RECIPE RESOURCES started with 1. Nigella Lawson a fashion 2. What should I eat for breakfast today? 3. Local Milk

and art blog, featuring a mix of my own

and

second-hand content. Looking back I’m appalled by the photography, and realise I’ve come a long way after experiencing every blogger pitfall in the book. In between my first blog and Foodbandits I had a blog with a

continues: »He has this endless energy and patience, but is also very decisive which complements my shortcomings.« Funny enough it is also Johann who is the day-to-day cook in the house. »Johann is a great cook, so I develop the recipes and he may try his hand at it and tweak it. I’m more inclined to just throw flavours and ingredients together and I usually opt for simplicity, while he, as a physics teacher, weighs in the accuracy.«

friend called Studio Jopie, featuring

COOKING UP CREATIVE EXPERIMENTS

our own content about vintage finds,

Johann’s patience is also much

creativity and books. Studio Jopie was

needed in his day-job as a physics

Issue 15 | October 2014

creativity in physics means finding an indefinite answer to a question, often leading to another thesis.« CONJURING UP NEW VENTURES So what food crimes are the Foodbandits conjuring up for the future? Susanne: »Most importantly we continue to create a happy, soothing blog with images that tell a story and incite to try the recipe or to just get inspired and relaxed by the photos. Although we started the blog with sugary recipes, we decided to change our course and embark on a challenging quest to promote healthier eating. Sometimes

I surprise myself with recipes, like a cheesecake without cheese. I love to share inspiring recipes that are tasty teacher, teaching 12-16 year olds.

and that we eat ourselves.«

»I enjoy working with kids because

»I find myself to enjoy creating

they have this unrelentless hunger to unravel and experience the world, like I did when I was young. I love to bounce back ideas with my pupils and to create a safe learning environment for them to thrive and learn about the basics of scientific concepts.«

breakfast recipes more and more,« Susanne continues. »I just love waking up and heading right to the kitchen to create something special to start my day. And in November Johann and I are starting workshops in food styling, photography and blogging. Our readers

»In a sense food blogging is not much

voice they want to learn more about

different from being a physics teacher.

photo composition and how to make

I share what I love and inspire others

food look as appetizing on screen as

by giving them creative tasks to

in real life. Again this is something we

experiment with. For me personally,

will do with passion and love.« n

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INTRODUCTION

Issue 15 | October 2014

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INTRODUCTION

p & e p i rec

s o t ho

D O FO

N A B

S T I D

Now that the FOOD BANDITS have taken us on a tour through their home and told us about their passion for cooking and food styling, let's allow the food to do the talking. Suzanne created recipes that are just right for this time of year: comfort food that warm you up on cold autumn days. We're talking hot chocolate with whiskey and apple muffins that refine the physical and chemical laws of flavour development.

Issue 15 | October 2014

This recipe is refined sugar free, gluten free and vegan ( if you use vegan chocolate) 32

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HOTChocola

ate

INTRODUCTION

I think that one of the best things about autumn is sitting on your couch with a blanket, a great book (or a really bad movie) and drinking a warm beverage. And sometimes tea or coffee is just not enough. You want that bit extra, that extra feel of indulgence. This hot chocolate is all about indulgence. Real chocolate that makes every rainy day perfect.

Y E K IS

H C T HO

L O OC

AT E

200 g chocolate prefarbly with more then 70 % cacao 1 tpsp vanilla extract 125 ml rice or almond milk pinch of salt splash of whiskey (optional)

H W F O T O H S A H T I W Slowly melt the chocolate in a pan with a thick bottom. Or you can melt the chocolate au bain marie. It is always important with melting chocolate not to stir too much in the pan. When the chocolate is melted, add slowly the rice milk while stirring and then the vanilla extract and salt. Stir until well combined and warm. Add some whiskey if you are really having a bad day. And enjoy! â&#x20AC;&#x153;

Issue 15 | October 2014

There are so many versions of banana bread, and for good reason. There is something so satisfying about using those old bananas from you fruit bowl in an easy and delicious recipe. These bananabread muffins are ideal for breakfast or you can eat them as a afternoon snack. And the caramelized apples with blanched almonds on top just gives that bit extra.

f u

CA BAN RA AN ME AB LIZ RE ED AD AP MU PL FF ES IN ON S W TO ITH P

s n fi

1 cup spelt flour 1 cup almond flour 1 tpsp mesquite powder or sweetner of choice 1 tpsp baking powder pinch of cinnamon

For the Top:

1 apple cored and cut into thin wedges some coconut butter for baking

rice syrup or liquid sweetner of choice handfull blanched almonds, crushed

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pinch of ginger pinch of cardemom pinch of salt 2 bananas, mashed 3 eggs, preferably organic muffin tin with 6 paper cups

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INTRODUCTION

Issue 15 | October 2014

Preheat the oven at 180 degrees and mash the bananas with a fork. It is always good to get some excercise in the morning. Add the three eggs and stir. In another bowl mix all the dry ingredients together. Add the banana-egg mixture and stir until well combined. Fill the paper cups equally with the muffin batter. Place the tin in the middle of the oven for about 15 â&#x20AC;&#x201C; 20 minutes or until golden brown. Leave the muffins to cool.

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In a frying pan, bake the apple wedges in some coconut butter until they are golden brown. Crush some almonds or other nuts, I think that pecans will taste pretty good too, and here you have more excercise. I think you already trained half a muffin of. Place the apples on the muffins and sprinkle the nuts, add some extra rice syrup on top and you are done. Enjoy!

INTRODUCTION

Issue 15 | October 2014

600 g oatmeal flakes 500 g buckwheat (raw) 125 g dried coconut 60 g chia seeds 100 g hazelnuts, crushed 100 g walnuts, crushed 100 g coconut butter pinch of salt 1 tsp vanilla extract 38

65 g raw cacoa powder

OCO

T A E H A W CK NOL U B RA G E T A L

250 g almonds, blanched 50 g walnuts 1 tbsp espresso 150 g raw cocoa 1 tsp vanilla extract a pinch of seasalt 4 big pinches rice syrup 550 g fresh dates, pitted sister-mag.com

Preheat the oven at 175 degrees and mix all the dry ingredients together. So everything except the vanilla extract and coconut butter. Stir until well combined and then add the wet ingredients. Place the mixture in a large baking tray and place this in the oven for about 30 to 40 minutes while stirring the mixture every 5 minutes or so. This recipe is vegan, gluten free and refined sugar free. And honestly highly addictive!

B W RA

W O R

S E I N

Note that this amount of brownies is enough to feed a whole army. So you can start by making half. Although i know you'll wish you didn't. Blend the almonds and walnuts in a food processor until they are crumbly. Then add the other ingredients one by one and process until they form a big ball of dough. You can add some extra rice syrup to make it even more sticky. Place a sheet of parchment paper in an oven tray and place the ball of dough on the tray. Press down with your hands or the back of a spoon so the brownies cover the whole tray. Place the tray in the fridge for at least two hours. Cut in small pieces and enjoy these amazing - detox proof - brownies.

INTRODUCTION

These raw brownies are the very, very, very best you'll ever have!! They are raw, vegan, gluten free and refined sugarfree. They make you want to eat organic food everyday, start a vegetable garden, hug trees and really go back to the good life. It's rather a shame that I am so bad at gardening and that I can't live without my iphone. Well, I can, I just don't want to.

s e i n w ro

R A E N I L I RECT

N O I T MO T N E I T A P ANA I D : O T O PH LD E F H T O R RDY A H : T C E OBJ Issue 15 | October 2014

TRAVELING IN THE YEAR 2044 A MIND EXPERIMENT

text & photos: ELISAVETA SCHADRIN-ESSE layout: TINA BERGS

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Travel blogger and travel expert Elisaveta Schadrin-Esse went on a mental time travel to the year 2044 for us, and we asked her how the preparation, the modes of transportation, travel itself and its reliving will have changed.

Question: What is the most important

is above all: TIME. The inversion of

trend that will change travel in

this good tells us something about

the future? Â Travel is perceived as

the future of travel: the trend towards

something contrary to everyday life,

more speed and efficiency.

as an alternative to the ordinary. This is why developments in society have a direct impact on our travel behaviour. Spa vacations help us cope with a stressful life and extreme sports travel is a nice contrast to a dull work life. There is nothing new and revolutionary about this fact. But

The Internet has already led to great changes affecting the way we plan our vacations. Offers like Expedia or TripAdvisor with their ratings from travellers have replaced travel agencies

their

advisory

and

recommendation function. What is

in order to comprehend the future of

next? Â It will become crucial to acquire

travel as a whole, you have to keep

information even faster in the future.

this linkage in mind and ask yourself

In 2044, we will not browse through

what it is that is becoming more and

hundreds of pictures and comments

more scarce in our lives. And that

anymore. We will put our inquiry in

Issue 15 | October 2014

Google's search box through voice

of the rest. It has all the necessary

recognition, and it will be projected

data. Those kind of previews will not

onto our wrist or our contact lens.

only provide a tangible experience

In return, we will receive a lifelike

of staying at the hotel but also of

and an up-to-the-minute version

whole cities and countries. Every

of the getaway destination. We will

tourist association will add short live

say: »Google: Bridal suite in Lion

previews to their destinations that are

Sands, Kruger National Park.« And

updated on a daily basis and include

in the blink of an eye we will actually

the latest information.

be in the suite and feel the smooth

And what about travel itself? It will

hardwood floor underneath our feet,

probably not work entirely without

take in the scent of fresh-cut flowers

trains or airplanes despite the new

and hear the call of the wild. »Would

Internet era? No, of course not. But

you like to book this room?« Google

we will be able to observe the same

will ask after the three-minute

developments that we can already

preview is over. And we will answer

see today with car sharing services

with a simple »Yes,« state the date

like Drive Now, Uber or Flexauto. The

and provide identification via finger or

current concept of railroad traffic is

eye scan. The Internet will take care

from the 19th century. A train takes a

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great number of people from point A to

network for short distance flights. But

B but without being flexible. However,

the trend towards efficiency will also

most of the time, the rail tracks are

fundamentally

not even in operation. There are signs

regarding

that indicate a decrease in length of

see less and less ground staff at

trains down to a single compartment

the counters, and we check in at

on rails that give room to four to

home or at check-in machines. This

eight persons. These pods are

development will keep advancing. You

parked at the train stations, similar

will be checked in automatically, have

as in the car sharing concept. On

an automatic security check, and be

your way to the train station, you can

brought to the airplane by automatic

put your destination into an app and

shuttles. I really hope that the pilots

in return the system will provide you

and flight attendants remain human.

the number of the pod. At the same

It would be a shame if you would only

time, it guides other passengers

be greeted by machines.

going the same direction to the same

What happens at our destinations? Our

pod, so that waiting time is reduced to a few minutes. You just board and are on your way immediately. And since train stations no longer feature long platforms but are structured as traffic circles, the pod can go any direction and can be called to its next tour after the passengers reach their destination.

personal

change

flying.

body

processes

Nowadays

computer

will

measure our physical activity and hormone balance, determine our location and include the weather outside. On the basis of this data of our state of mind and the saved data from previous measurements it will suggest a number of activities at our vacation spot and, if necessary,

Are pods an option for air traffic as

make reservations, buy tickets, call

well? When it comes to air traffic,

a cab, and provide us with the best

we have already had pods for a really

tips against jet lag. You can picture

long time. They called them »private

it like a personal, on-site assistant

jets« ;) No, but seriously, a system

director that shows you around the

like that does not really make sense

city, gives virtual tours through any

for air travel. We already have a good

century, saves our pictures and videos,

Issue 15 | October 2014

ÂťOur personal b activity and horm and include the weath

Elisaveta's photos from her short trip to Cypru You find more of her on Instagram

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body computer will measure our physical mone balance, determine our location her outside.ÂŤ

us in spring.

Issue 15 | October 2014

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that we shoot via voice command or

striking and groundbreaking would

finger movement in the cloud and

be the methods that futurologists

possibly send them to our loved ones

predict. They say it to be possible

according to our demands. And while

in some decades not only to recall

we enjoy our journey, it synchronizes

your experiences with the help of

the flight times in the background,

pictures and words but also to relive

so that we will not miss our flight home. But there would definitely be a downside to the travel assistant: You could never again get lost in the little alleys of a foreign city, you would never again be an absolute and true stranger. I hope you would be able to turn it off! And when I get back home, will I still look at pictures to remember my travels?Â In my opinion, the reliving of the vacation is the most interesting

it through so-called multi-sensory virtual reality. We will make an exact copy of the experienced moment with emotion recording machines and play it back again when needed. Push the button and you will hear the calls of monkeys at the Monkey Forrest on Bali, feel the heat, smell, taste and see everything once again. Or you are 25 again and race a scooter down the hills on Koh Pha Ngan at the crack of dawn and feel your own heart beat and the wind in your hair. For me, this

part of the future of travel. Our

is one of the most fascinating ideas.

methods of collecting and keeping our

Nostalgia could reach a whole new

memories alive through writing and

level this way. And what would be

taking pictures have barely changed

nicer than a little time travel to the

during the last century. The more

past? n

Top: the Shwedagon in Yangon, Myanmar and Stockholm; Middle: Beach near Lisbon and travel planning to South Africa, Bottom: Impressions from South Africa. Plane Icon designed by Dmitry Baranovskiy for the Noun Project. Issue 15 | October 2014

1 STARTUP SPOTLIGHT

actionbound.de

@Actionbound_DE fb.de/Actionbound

IDEA

Our Actionbound App allows users to play exciting, entertaining and interesting smartphone rallies. On our website actionbound.de, users can easily create and design these tours themselves.

2 During his professional training in media education, Simon conceived the idea for Actionbound. Nowadays many media educators use GPS-based geocaching in conjunction with educational material hidden in nature in order to combine a group building experience while

50 We did not have an investor or any such thing because we were always afraid of somebody interfering with our work. Initially, we developed Actionbound as a side project; by now, it has turned into a fulltime job, but we still have fun and are happy to have found a job that actually doesnâ&#x20AC;&#x2122;t feel like work.

Private users can use Actionbound for free, but business users have to pay. Educational institutions receive a discount.

FINANCE

We also offer white label versions of our app which are used e. g. in tourism, for team building courses or event management.

REVENUES

INSPIRATION

unobtrusively teaching contents. The idea itself is already pretty good, but enhanced by the possibilities of mobile Internet, the potential increases enormously. It is just logical to think of an app as medium since nowadays in any group of people you can find at

least one person with a smartphone or tablet. So I managed to get my old school friend Jonathan, a pioneer software developer, excited about the idea. Together we turned the idea into a method which rapidly evolved into a solid base for business.

BOUNDS

Up to now, almost 10,000 bounds have been created, of which almost one in four has been published and can be played by everybody with our free app. We have recently translated our website into English and expect to gain even more users this way. 51

In five years there should be bounds nearly everywhere in the world, so you can go on exciting quests anywhere you like. Plus, over the next few years we will see a lot of innovative technologies released that we can use creatively to make mobile learning even more interesting.

FUTURE PLANS

COMPETITORS

With regard to the group education approach, our biggest competitor probably is Educaching. Especially in conurbations, there are a few regional competitors that also use smartphones and tablets. But we offer the most stable app with the most features and the largest user base. And nobody will contest our leading

position in the near future - thanks to the simple, open structure of the app, the easy download and intuitive use, our active and honest interaction with the community, and our great team that is always on the look-out for new exciting features and is really fast in implementing those features.

I (Simon) have gained ample experience in educational group work volunteering as a youth worker. In my professional life, I have always worked in the media business – first as a web and media designer and later also in the film and TV industry. I have combined

The Actionbound idea is

that nowadays are an

Well for one, our black

based on two methods

essential part in any young

and orange logo conveys

from outdoor education

person’s life. And since the

a good feeling of action.

– »outward bound« and

Actionbound adventures

And for another, most

»city bound« – which make

are

technology companies go

young people experience

nature or city and always

for blue, or now sometimes

group

out

have to do with some kind

also for environmentalist

in nature or in cities.

of action, the name came

green. When we designed

This is combined with

up quite naturally.

our logo in the spring of

modern

dynamics

not

restricted

technologies

2012, there were hardly any apps in black and orange.

NAME

COLOR

FOUNDERS' PAST

my profession and volunteering by attending a training program to become a media educator. Jonathan is a programmer with passion. He knows an incredible number of programming languages, and everything about server, back ends, front

ends, user interfaces on all platforms and devices, and he always finds the most intelligent solutions. When you look over his shoulder onto his screens, it looks just like in the Matrix movie.

FIRST TEAM MEMBER

We have not hired anybody so far, but we did have an undergraduate intern in marketing, and a student intern in development, plus a freelancer in sales. 53

Berlin.

Email program.

Coffee.

CITY

MOST USED SOFTWARE

MAIN FOOD

1 STARTUP SPOTLIGHT

Online travel search has

you and your preferences

not yet arrived in the

by a few questions he

digital future where the

would immediately be

Internet shall help to

able to offer you holidays,

easily find whatever is

destinations, hotels and

important to you. Tripsuit

activities

as your digital travel

fit your taste and your

agent will change that by

situation. This way, you

filtering the abundance

save a lot of research time

that

would

tripsuit.com

of online offerings and

and you can enjoy perfect

@tripsuit

thus finding exactly what

holidays full of events

fb.com/tripsuit

you

that make your journey

want.

After

your

travel agent got to know

unforgettable.

There will be a few

Most important is that we

trip. Once we have a

questions. Basically, the

do not ask questions that

relevant set of answers

engine will never stop

infringe data protection.

the questions get more

asking and learning. It is

We donâ&#x20AC;&#x2122;t want to know

differentiated. Shall we

up to the user how many

your real name or credit

include a dog? Are long

questions he wants to

card number. We want to

hauls okay? Do you need

answer, but the more he

know what the traveller

tells the better the holiday

is interested in and how

important is good food?

suggestions will suit him.

he imagines a perfect

And so on.

tennis

court?

How

QUESTIONS

IDEA

2 product

would be best for you,

p l a c e m e n t :

be it destinations, hotels

Coincidentally, we just

or activities. During our

published a blog spot

research, some studies

about the topic! ;) Basically,

and numbers showed that

we werenâ&#x20AC;&#x2122;t satisfied with

this information overload

the way our own holidays

is what bothers online

were filled with action

travellers most. We want

by the existing providers

to change that by blanking

and how you are forced to

out the unimportant and

be satisfied with the offer

concentrating

instead of choosing what

essential.

Time Technically,

create

an intelligent algorithm that acts like a human agent, even more clever: he enters into dialogue with the user, thinking with him and thinking further, proposing and learning from the userâ&#x20AC;&#x2122;s reaction how to improve the suggestions.

INSPIRATION

for

the 55

FINANCE

REVENUES

At the moment, financing is done by our own money

That

and family investment.

explained.

For now, we can work

recommend

with this very well. As

hotels,

and

trivago or tripadvisor, our

soon as we have proven

more. If someone makes

commission is not added

our idea to be sustainable

a booking at a third-party

to the price but it is borne

and efficient we will look

supplier due to one of our

by the supplier. So, there

for potential partners and

recommendations

wonâ&#x20AC;&#x2122;t be any hidden costs

investors.

receive commission. The

as well.

In five years, our service

inform

service

will be the landing page

temperature in a special

business.

for ambitious travellers.

region is too hot for a city

The digital travel agent

trip in the chosen period,

The company itself will

will by then be clever

and remind on vaccination

enough

only

for the next backpacking

combine offerings with

trip. Our users tell us their

the user characteristics

travel wishes: which kind

but also make founded

of holiday they always

predictions of what the

wanted to have and what

user will be interested in.

their dream destinations

Furthermore, the agent

are. We use that in order

shall think independently,

to offer them the best

can

quickly

user does not have any

costs; our offer is and will

flights,

be completely free. As with

activities

not

e.g.

the

travel

by then be increased and acting worldwide. Our developer team will be constantly improving the algorithm and our portfolio will contain the majority of all travels offered online.

FUTURE PLANS

FOUNDERS' PAST

We both founded and managed our own new media agencies before founding tripsuit. Alex was

Linz,

Austria,

and Max was in Munich. Whereas Alex was the manager

and

creative

director, Maximilian was responsible for product development, user

design,

experience

and

personalisation. That

was

actually

difficult decision. We did a lot of brainstorming, put words back and forth, googled

and

explored

foreign languages. In the end, we went for tripsuit because it reflects our idea and it is concise. We find the trips that suit you.

NAME

Founders Maximilian Soltner (above) and Alexander Holzhammer

9 You must name tripadvisor which is a huge platform offering ratings of travels. Start-ups as gogobot and utrip are travel consulting services. But we see our competitive advantage in our concentration on the 58

Weâ&#x20AC;&#x2122;re located in Cologne.

We have to cover different

As we both are real foodies

Alex comes from here

fields. For the design and

we actually cook a lot and

and Max has lived here

development of our brand

even go to the restaurants

for a few years. We both

we use paper and pencils

once in a while. In our

already have our network

but of course we work

case the start-up clichĂŠ

here which helped us a

with digital tools like

of pizza and crisps is not

lot in the first phase. We

Photoshop and Illustrator

correct. So if you want to

rent a flat together which

as well. Besides, we use

know a good place to eat

is also our office. We live

many Google services that

in Cologne, we can help.

close to a park which is

are especially created for

;)

good for our start-up dog

business environment.

Zelda. ;)

CITY

MOST USED SOFTWARE

MAIN FOOD

COMPETITORS

FIRST TEAM MEMBER

user and his preferences. We do not offer after the

But nobody could know all

user has already done

the destinations, hotels

most of the research, we

and offerings. We sort the

support the user during

abundance of travel dates

We have not hired anybody

the search for his perfect

and present the user only

yet. But weâ&#x20AC;&#x2122;re currently

trip. Every traveller knows

the offerings that are

looking for support in the

what he likes and wants.

important to him.

technical sphere. 59

Urban Variety sisterMAG met four »urban variety« experts who are artists & performers from Berlin. Photos: Zoë Noble Production: sisterMAG Styling: Patricia Heck A huge thank you to M. Reimann of BEHALA Westhafen & the (sadly anonymous) crane operator, Alice W. & Miranda B. 60

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Issue 15 | October 2014

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Katja: I'm your typical career changer and didn't start performing until very late. About 15 years ago I started to work for an artists' agency, just by pure chance. The boss, himself a fakir and a magician, took me under his wing and I became his apprentice. He taught me all the basics of fire breathing and fire dancing. Fire and performing have fascinated me ever since. My repertoire kept growing, and next to fire shows I also do back light performances, have many different costumes for stilts and create circus projects for children. I'm currently enrolled in a course on miming and pantomiming. I love to constantly dive into new worlds, to discover new ways to express myself, and create experiences and different worlds for others to enjoy. I'm married and the mother of a seven year old daughter. Sometimes it can be quite a challenge to balance family and professional life.

Issue 15 | October 2014

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We spent an amazing day with our four artists, enjoying the October Berlin sun. Their stories about how each of them started to balance on balls, spew fire or juggle were especially fascinating. We took the time to interview Stephan Kleinknecht about his journey and how he joined the ranks of freelance artists. Who are you and what is your job?

the school’s printing facilities

My name is Stephan Kleinknecht and

and put together our first

I am a freelance artist. My partner

advertising flyers from photographs

Katja Echterbecker and I perform as

and newspaper clippings. We also

the acrobatics duo equi-libre

added drawings which we coloured in

How did you start as an artist? I have by hand. been fascinated by acrobatics since

This is how CIRCOMIQUE

my early school days in Stuttgart. At

of 7 to 9 current and former students

the age of 12 joined the Calibastra

of the Calibastra students circus was

students‘ circus, first trying juggling

founded. We performed at many city

and acrobatics and later adding

fairs in the south of Germany offering

tightrope and stilts walking to my

medieval

repertoire.

circus

stilt walking and acrobatic acts.

summer show regularly filled all the

Several event agencies took us on and

1000 seats our tent could fit.

booked us whenever an acrobatic act

Then, at the age of 16, I started putting

combining a stage show with elements

The

students’

together my own show with a school

entertainment,

, a group

juggling,

of audience interaction was required.

friend. We first did birthday parties

Did you go to an art school as and family reunions but soon landed well? While studying, my partner gigs at community and city fairs and

Katja Echterbecker and I created an

got in touch with the employment

acrobatics act and travelled to fairs

agency’s artist services department

and conventions all over Germany

through which we were soon booked

to further develop our skills and

for

participate in classes and workshops.

our

first

semi-professional

performances. We were allowed to use

One

workshop,

the

Espace

Issue 15 | October 2014

Catastrophe in Brussles, marked

at first: a hand stand, walking a

our first contact with a professional

tightrope, keeping a variety of juggling

circus school and nurtured the idea of

props in the air. None of those work

training as professional artists.

immediately, they all require a lot of

The chance to do just that presented

training. You fight an interesting battle

itself right after our graduation and we

along the way between frustration on

were admitted as so-called »lateral

the one hand and the will to succeed

entrants with previous knowledge

on the other. The next step is to present

of the subject« to the Staatliche

these skills in a way that is entertaining

Artistenschule in Berlin, the state

for an audience. Costumes, music,

school for artists and acrobats, where

props, stage directions, and everything

we studied for two years, specialising

else are then carefully selected and

in hand balancing. Our course also

adjusted to make one perfect picture. I

included classes in classical ballet,

create a finished product which I then

modern dance and acting and we

also get to promote and present.

graduated as state certified artists. After our final exams in Berlin our class went on a tour showcasing our skills all over Germany. This proofed to be such a successful idea that our former fellow student Maik Paulsen and his business partner still organise graduation class tours to this date.

I especially enjoy commissions for small groups of three to five artists for which we create acts tailored to a specific topic for our customer. These include product launches and performances at trade fairs. There is input from the outside on a few key factors - which I like to think of as my inspiration – and we

What do you love about being an artist? Working as a freelance artist

get to interpret and translate

is very rewarding and I regard it as

an absolute privilege to be able to

best thing about my job

shape a project at every stage of its

is definitely being able

development.

them into our own language fleeting

images.

to trigger amazement,

Part of the fascination is doing

fascination and a smile

something that seems impossible

in people.

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Issue 15 | October 2014

Christine Christine Wunderlich is orginally from Victoria, B.C. Canada. She started her formal dance training at the oldest ballet company in Canada, the Royal Winnipeg Ballet, and is an honours graduate of The Ailey School in New York City that belongs to the internationally renowned Alvin Ailey American Dance Theater. Additionally, she has trained in aerial acrobatics with the Vancouver Circus School. Christine has performed with the Alvin Ailey American Dance Theater, opera band AMICI Forever, New York Contemporary Dance Theater and with Royal Caribbean Productions as a dancer and aerialist. Christine also taught classical ballet, jazz and creative movement at The Ailey School, Hartford Ballet School and the Mount Pleasant Recreational Center of Greater Vancouver and is a BCRPA certified Personal Trainer. She currently lives in Berlin as a performer and choreographer. 68

Corynne My career began on So You Think You Can Dance Canada at the age of 18. Afterwards I was offered jobs as a model/spokesperson for Mondor Danceline, movie contracts by Emmy nominated choreographer Stacey Tookey, and was featured in aerial, aqua and stage productions for numerous shows. To date I have expercienced many incredible countries and stages, and have met fabulous people along the way. I have now found myself in Berlin where I am performing as an aerialist and dancer in the brand new show at Friedrichstadt Palast called ÂťThe WyldÂŤ.

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Issue 15 | October 2014

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Issue 15 | October 2014

ON-THE-GO Have these snacks ready to grab when you're on the move.

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COCOA CINNAMON CAYENNE COVERED ALMONDS RECIPE BY: JENNIFER CHONG

Preheat oven to 350ÂşF/175Â°C. In a small bowl toss almonds with olive oil until well combined. In a baking sheet spread the almonds onto the pan and bake for 10-15 mins until golden. Once out of the oven sprinkle with salt and allow almonds to cool.

2 cups raw almonds 1/2 tsp salt 2 tbsp Olive Oil 3 ounce dark chocolate 2 tbsp cocoa powder 1/2 tbsp cinnamon 1/4 tsp cayenne pepper

In a small bowl combine the cocoa powder, cinnamon and cayenne pepper. In another small bowl melt the dark chocolate, then toss almonds into chocolate mixture until well coated. Toss with the dry mixture until well combined and spread over a parchment covered baking sheet. I put my almonds in the freezer for a few minutes for the chocolate to cool. Store in an airtight container.

Issue 15 | October 2014

SPICY ROASTED CASHEWS RECIPE BY: CASSY JOY

Preheat your oven to 400°F/200°C. Line a baking sheet with aluminum foil. Spread the raw cashews out over the baking sheet one layer thick (not any thicker).

2 lbs raw cashews (can usually find in the bulk foods section) ¼ cup extra virgin coconut oil 1 tbsp finely chopped fresh rosemary 1 tbsp kosher salt 2 tsp hot paprika 2 tsp cracked black pepper

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Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell when they’re ready. In a small saucepan, melt the coconut oil. Turn the heat to low and add the seasonings. When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated. Serve warm in a bowl.

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QUINOA COCONUT CACAO BARS RECIPE BY: SOPHIE MACKENZIE

6 tbsp coconut oil 2 tbsp coconut butter 4 heaping tbsp of raw cacao powder (or regular unsweetened cocoa powder will do, if you donâ&#x20AC;&#x2122;t have cacao) 2 tbsp maple syrup

Melt together

pinch of salt 1 cup puffed quinoa cereal 1/4 cup cranberries 1/4 cup pistachios

Stir in. Pour into a lined loaf pan and chill until set.

Issue 15 | October 2014

RECIPE BY: ANDIE sister-mag.com

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Preheat the oven to 400째F/200째C with the convection fan on if you have one.

HOT STUFFED PRETZELS FOR THE DOUGH 7 g/0.3 oz active dry yeast 1tbs honey 400 ml/14 oz warm water 650 g/23 oz all purpose white flour 1 tsp salt 2 large eggs FILLINGS Parmesan, mozzarella and chilli Swiss cheese and mustard Cream cheese and pesto Nutella, cinnamon and coconut flakes, etc. TOPPINGS Sea salt and swiss cheese or parmesan + dried basil Sea salt and sesame or poppy seeds, etc.

Place the water, honey, yeast, flour, salt and 1 egg in the bowl from your stand mixer and knead just until incorporated, when a soft dough forms (not too much). Add a maximum of 150 g/5 oz flour if the dough is too sticky. Divide the dough in 4 equal parts and cover with a napkin; you can fill each piece of dough with a different filling. Take the first piece of dough and roll it on a slightly floured surface in the form of a rectangle; it shouldn't be more than 1 cm/0.5 inch thick. The smaller side of the rectangle should be facing you; put some filling in the middle of the rectangle, fold one of the sides over it, then place some more filling on top of it then fold the other part over it. Take the resulting rectangle and roll it again until it reaches a thickness of 1 cm/0.5 inch. Cut the rectangle lengthwise in thin strips (30x5cm or 12x2 in), roll each dough strip then fold them into a pretzel shape. Place each pretzel on a lined baking sheet, cover with a napkin and let them rest for about 10-15 minutes. Right before popping them into the oven, brush with egg wash and sprinkle with the topping of your choice. Bake for about 1820 minutes or until golden.

Issue 15 | October 2014

R E C I P E B Y: C H E R Y L sister-mag.com

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RHUBARB, HAZELNUT AND WATTLE SEED FRIANDS 1 batch baked rhubarb (recipe below) 1/3 cup plain gluten free flour 1 2/3 cup icing sugar 3/4 cup hazelnut meal 3/4 cup almond meal 1 tsp ground wattle seed 5 egg whites 170 g butter (melted and slightly cooled) Zest of lime and extra icing sugar for serving

Preheat oven to 340°F/170°C (with convection fan on) and grease a friand pan. Sieve the gluten free flour, both nut meals, icing sugar and wattle seed into a bowl. In a separate bowl whisk the egg whites until just foaming. Add the butter to the dry ingredients and mix until combined. Add the eggs and fold gently until incorporated. Fill the friand or muffin tin to no more than 1/2 full. Top each friand with 1 or 2 lengths of the baked rhubarb. Place into the center of the oven and bake for 25 – 30 minutes. Leave to cool in tin for 15 minutes before turning out. Find notes on this recipe here

PEAR CIDER AND LIME BAKED RHUBARB Preheat oven to 140°C Cut rhubarb into 3cm lengths 1 bunch rhubarb (approx 400 g) 2 tbsp pear cider Zest 1 lime 2 tbsp caster sugar

In a shallow roasting tin place the rhubarb in a single layer. Evenly sprinkle with caster sugar, lime zest and pear cider.

Cover the roasting tin with foil and place in the middle of the oven. Roast for 30 minutes covered or until slightly soft, then roast uncovered for 10 mins. Remove from the oven and cool.

Issue 15 | October 2014

1/2 small baguette or 1 baguette bun bit of olive oil handful of rocket 1 bunch fresh mint 50 g unsalted pistachios 3 tbsp freshly ground parmesan approx. 4 tbsp olive oil (depends on the desired pesto consistency) bit of lemon zest

Cut baguette in half and put it in the oven (360°F/180°C) for a few minutes to get a crispy bread. Trickle with olive oil. First put rocket, then boiled ham on top of bottom half of the bread. For the pesto: Use a food processor to chop mint leaves, pistaccios, lemon zest and salt. Add olive oil a little bit at a time to get the desired pesto consistency Spread pesto on top of the boiled ham. Cover with the top half of the baguette and enjoy this hearty meal!

pinch of salt 80

4 slices boiled ham, roast beef or cold meat

BAGUETTE WITH BOILED HAM, MINT PISTACHIO PESTO AND ROCKET R E C I P E B Y: V I R G I N I A H O R S T M A N N You can use whatever pesto you like. You are your own boss when it comes to putting together this sandwich! It doesn't matter whether you made the pesto yourself (because it is just THAT easy) or you bought pesto – just put it on that ham!

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RECTILINEAR MOTION

OUR

ON-THE-GO EXPERTS

CLICK TO SEE THE RECIPE ONLINE COCOA CINNAMON-CAYENNE COVERED ALMONDS By Jennifer Chong blog.jchongstudio.com SPICY ROASTED CASHEWS By Cassy Joy fedandfit.com QUINOA COCONUT CACAO BARS By Sophie Mackenzie wholeheartedeats.com HOT STUFFED PRETZELS By Andie honestplates.com RHUBARB, HAZELNUT AND WATTLE SEED FRIANDS By Cheryl thekrookedspoon.com BAGUETTE WITH BOILED HAM By Virginia Horstmann www.zuckerzimtundliebe. wordpress.com

Issue 15 | October 2014

MO ER TH

S C I M A N Y D

P H O T O : D I A N A PAT I E N T O B J E C T: H A R D Y R O T H F E L D

FOOD NUTRITION

Toni Sutter

Starting with the today’s issue, we’re focusing on one of the most thrilling and versatile topics within sisterMAG’s canon of themes: food and nutrition.

We often have exciting talks with our food contributors about how interesting recipes come up with relatively new or rediscovered ingredients or how restrictions, e.g. in the case of vegan cooking, can lead to tasteful alternatives and how classical dishes are influenced by new diets.

During the next issues, we are going to take a close look at different diets like vegan, sugarless, raw or as fruitarians, sharing experiences and presenting tasty recipes at the same time. The new series starts with a general introduction by Katrin Stimmler, a nutritionist. She will briefly explain the challenges you have to face if you want to change your daily diet and how to confront them in the best way possible. Furthermore, we will give special advice for nutrition during pregnancy. Our first special subject is sugar free nutrition that Katharina Kraatz, from the blog Katharina Kocht, has been practicing since 2012. Her report is not only a very exciting journey through our highly sweetened world but also a good start to deliberately enjoy sweets. Nutrition is as individual as any human being. There is no one and only universal form of nutrition; everybody has to figure out his/her own way that suits them best. In this series, we don’t want to rate the different ways of nutrition as best and worst. We want to inform you, arouse your curiosity - and of course present some tasty recipes!

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with

KATRIN STIMMLER Oecotrophology and healthcare expert at welldoo GmbH

Studied oecotrophology at the TU- München / Weihenstephan. Healthcare expert at welldoo GmbH for 5 years. Katrin has a 2 year old daughter and lives in Berlin. At the beginning of our 'all about nutrition' - series she answers a lot of questions for sisterMAG. You can find them marked with the »Q&A« symbol in this section. Issue 15 | October 2014

FORMS OF NUTRITION

What challenges and specifics are important when it comes to changing your diet?

What are the challenges when it comes to vegan, sugar free or raw food diet or as a fruitarian? CHALLENGE 1 A LIMITED SELECTION OF MEAL AND SHOPPING OPTIONS

Your options for grocery shopping are limited (severely) because you can no longer just eat anything readily available at the supermarket or a restaurant. You will have to shop carefully and check the ingredients lists for unwanted items. Some of the ingredients necessary to prepare certain vegan or raw food meals (like agar or almond spread) can only be found at organic grocery stores, health food shops or a specialist grocer’s.

INGREDIENTS

But just focussing on the ingredients isn’t always enough. A vegan diet does not just call for the finished food to be free of animal products; it must also be produced without any animal-derived auxiliary agents. Most people don’t know that many juices and wines are filtered using gelatin.

RESTAURANT VISITS

You will have to prepare your meals yourself and from scratch and going to a restaurant will turn into quite a challenge. Food will therefore become a bigger part of your life and claim more of your time from the selection all the way to the preparation.

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SUGAR FREE

A sugar free diet is much easier to handle, provided you are only looking to cut household sugar (sucrose) and not all carbohydrates.

CHALLENGE 2 CHANGING YOUR DIET

The more foods you bar from your personal menu the more likely your diet is to lack vital nutrients. This could put your health at risk. If you consider changing your diet you can’t just cut certain foods. You will have to consider which of the basic nutrients (carbohydrates, proteins, fats), vitamins and minerals you will consume in lower amounts or cut completely and how to counteract the effects. When you opt for a sugar free diet (provided you define it as just cutting household sugar) there is no danger of a lack of nutrients.

CHALLENGE 3 EFFECTS ON YOUR SOCIAL LIFE

We don’t just eat to consume nutrients; it is also a social event. If you suddenly don’t eat the same things as everybody else anymore it can easily get quite arduous. You might find yourself having to explain why you‘re suddenly giving the chili a miss or can’t be tempted to try the birthday cake. Your host might easily take it personally.

Issue 15 | October 2014

If I decide to change my diet, how should I go about it? →→ Make sure you read up on the advantages and disadvantages of your new diet. Don’t just rely on one source, visit different websites and read several books to get a range of insights and opinions.

→→ It’s best to seek professional advice and nutritional counselling especially with regards to vegan, raw and frutarian diets. Professional associations of nutritional scientists can help you find an advisor. →→ Make sure your diet is as varied as possible; don’t just cut foods without finding an alternative source for their respective nutrients. →→ Plan your meals well ahead to make sure you don’t for example find yourself at lunch time without anything to eat. →→ Vegans, frutarians and vegan raw foodists should

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have their nutritional parameters checked regularly by their GP. →→ Use a nutrient calculator. They are available on the internet and you can enter your daily or weekly menus and have them checked for their nutritional value and see how well you measure up against general nutritional guidelines.

goals to make it easier. You could start by trying four vegan recipes a week or having one vegan day a week instead of cutting all animal products from one day to the next. Or you could stop eating sweets and later move on to cutting jam, yoghurts with sugar and vinegar pickled cucumbers (yes, they contain sugar) etc.

→→ Make sure you supplement nutrients which your chosen diet does not offer, like vitamin B12 in a vegan diet. →→ Making a radical change can be very hard, for example cutting all household sugar from one day to the next. Set yourself realistic

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FAREWELL, SUGAR! HOW I QUIT THE SWEET HABIT AND STILL LIVE THE SWEET LIFE. t e x t K A T H A R I N A K R A AT Z

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illustrations CHRISTINA SONG

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been a grade-A »sugarholic« who couldn’t (and wouldn’t) leave a bag of gummies untouched and whose self-control was non-existent around anything chocolate. Quitting sugar was a thought that had never crossed my mind, it was just as unlikely as

I’LL BE HONEST WITH YOU:

having my espresso without sugar or I love

not eating the biscuit that came with

baking a cake and eating it too, and

my caramel macchiato (x-large, with

there’s little in this world that I like

a double shot of syrup). Any struggles

better than a long Sunday brunch that

with weight or (minor) health problems

includes pancakes. And yet, as odd

I put down to anything but sugar.

as it may sound, for the better part of

But over the course of the first few

the past two years, I’ve been living a

months of 2012 I came across an ever

sugar-free life. And it’s sweet!

increasing number of health bloggers

It all started out as a challenge towards

who had started their crusade against

myself. I wanted to prove to myself

sugar. Also I read reports about how

(a self-acclaimed sugar addict) that

sugar works on the human body and

I’d be able to live without sugar and

brain just like drugs do, or alcohol or

sugary foods for a full of eight weeks.

tobacco. And so a previously dismissed

I planned to eliminate not only table

idea -quitting sugar- sneaked its way

sugar but also sweeteners like honey,

into my head.

agave syrup and such from my diet

Now, I do love plans and to-do lists,

and see how well I’d fare with it. These

so of course I was happy to follow an

eight weeks I started out with have

already established routine. Sarah

stretched to nearly two years by now

Wilson’s book »I Quit Sugar« became

and the »let’s see« has changed to a

my perfect beginner’s manual, and

definite »it works!«

while following her eight-week plan I

Rewind to 2012. Until that year I had

read up on everything sugar-related

Issue 15 | October 2014

I could find on and offline.

soon

discovered that my actual

»enemy«

was of course the white stuff I was spooning into my coffee,

but

mainly

one of its ingredients: 92

fructose. Wait, you might say, fructose? As in fruit sugar? Isn’t that supposed to be the healthy stuff? Unfortunately technically

cupboard and that my ongoing love

speaking, sucrose, is a 50/50 mix of

affair with gummies would come to

two molecules, glucose and fructose.

an end, but I had not thought about all

While glucose can be processed by

the other food that would now be ruled

nearly every cell of the human body,

out, too. A »raid« through the cupboard

fructose goes more or less straight

and the fridge however brought out the

towards the liver, where it is stored as

unpleasant truth: Nearly everything

– fat. (see info box)

contained some sort of (added) sugar,

A bit shocked from all my findings

and not just food that you would expect

I proceeded to apply all this new

to, like sweets, preserves or desserts.

information to my own diet. It was a

Sugar is also found in savoury or

sure thing that from that point on the

spicy sauces; in ketchup, mustard

sugar bag would be left alone in the

and pesto; in spreads and in bread

not.

Table

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sugar,

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– even in salty snacks!

and

(Go ahead, check the

myself be overcome by

ingredients list of your

it! I gave or threw away

flavoured crisps…) And

all now-banned foods

assumedly healthy foods

and

as muesli, fruit yoghurt

myself into the sugar

or fruit juice are actual

detox adventure. First,

sugar

which

I eliminated all sucrose

contradicts

from my diet, as well

their health claim. After

as all foods containing

this cupboard raid I was

any added sugar. Then

feeling disillusioned and

I ruled out dried fruit

euphoric at the same

(as they contain highly

time. Disillusioned, as I

concentrated fructose),

would have to abandon

honey and agave syrup

beloved

(ditto). After that I even

products – and euphoric,

banned fruit and fruit

because I had declared

juice. While I still don’t

war on the sugar devil

drink fruit juice, which

bombs,

directly

many

would

then

not

let

immersed

- SUGAR SUBSTITUTES STEVIA: The sweetening agent of the plant, steviol glycoside, is up to 300 times sweeter than sugar, but has a very distinctive taste. Pure steviol glycoside is difficult to measure out (seeing as you’d only need tiny amounts), so it’s usually mixed with sweeteners like isomalt or maltodextrin. Special stevia mixes are available for baking purposes.

DEXTROSE: Consists of pure glucose, with a similar look and feel to confectioner’s sugar, but it’s less sweet. It’s pretty well suited for baking, eggs fluff up nicely when beaten with dextrose. It’s easily available in supermarkets and costs about twice as much as sugar. RICE SYRUP: Similar in consistency and taste as mild honey, if less sweet, as the sweetening agent is glucose. It works well for sweetening, however when using rice syrup for baking you should reduce the added liquids so the dough or batter doesn’t get too runny. The costs are about 5 euro per 500 ml. Issue 15 | October 2014

is high in fructose, I

Every week brought on new

restarted eating whole,

sugar-free achievements, and

fibre-containing

fruit

over time I started to let go

after a few weeks, but

the idea of a temporary project

quitting fruit was essential to

and opened up to a »life-long«

»calibrate« my taste buds.

extension. I learned to make

After the first week of quitting

things from scratch – a small

sugar I felt energetic, was able

challenge within the challenge,

to concentrate and focus better

my exploratory spirit sparked.

than before and I didn’t wake up

Also I noticed that my sense of

any longer with puffy eyes.

taste started to change: lots of

After two weeks my rebellious

foods that I had loved before

and blemish-ridden skin had

now tasted much too sweet.

calmed

considerably.

Without going hungry or even

Nothing short of a small wonder

starving myself I easily lost

– at the grand age of 33 I had

about 15 pounds over the first

finally gotten rid of my teenage

few weeks of going sugar free

skin problems!

and had no problems keeping

down

After three weeks my

that new weight. Even during

trousers became less tight-

my pregnancy I didn’t put on

fitting, my »cookie belt«

overly much weight, and was

had disappeared and

spared the urgency to binge

my face was losing its

eat. (By the way, there’s studies

pudginess.

linking

After four weeks I

could pass

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easily the

sugar

consumption

and morning sickness. I didn’t suffer it at all, but probably I was only one lucky girl.)

sweets shelves in

For me, going sugar free

the supermarket without

was one of the best decisions I

wanting to put everything into

have ever taken. For the small

my shopping basket.

miracle of finally getting rid of

THERMODYNAMICS

my skin problems, something I had

bar grew considerably short. But at

consulted a number of doctors about

some point things do get better and you

rather without success, I’d do it all over

find your new favourites. And let’s be

again. And it can’t be a coincidence

honest, even when we’re eating sugar

as every time I eat something sugary

we all have a shortlist of favourite

I can feel the rash coming on. Of

drinks we choose from. I remember

course there’s annoying moments

the first mojito that I ordered after the

when quitting sugar, let me get this

successful detox without really giving

straight, there’s times when you feel

it any thought at all – I left it untouched

like the social outcast and wonder why

after the first few sips. Much too sweet

the heck you’re doing this to yourself.

and impossible to drink.

Especially in the early days when I

There’s a few questions I’m asked

didn’t know all the ropes yet it took

nearly every time I tell someone I don’t

me ages to choose from a restaurant

eat sugar. »So how do you substitute

menu and every dinner invitation had

it? And what can you eat at all?« are

me questioning the ingredients. The

two of them. »But haven’t we always

drinks menu in a pub or even a cocktail

eaten sugar? Or fruit? And honey?« is

- SUGAR SUBSTITUTES GENERALLY SPEAKING, these glucose products are fructose free and therefore well suited for people with fructose malabsorption or intolerance. However, they induce a quick rise in blood sugar, so it’s to be consumed with care when you’re on a low carb diet or are diabetic.

CHEMICAL SWEETENERS, like aspartame, acesulfame-K or cyclamate are found in most sugar free sweets (chewing gum or candy) and also in diet drinks and foods. They sweeten intensively at very little calories but are very controversial, as they are linked to illnesses such as cancer or Alzheimers.

ERYTHRITOL AND XYLITOL: Sweeteners made by these so-called sugar alcohols are both fructose and glucose free and pass the metabolism nearly undigested. They have no or only little influence on the blood sugar level and are pretty apt for baking and sweetening desserts. They are rather costly (about 10 euro per 500 grams) and usually available in special stores or online.

Issue 15 | October 2014

the one most frequently asked.

knew someone who did, honey

Well, yes and no. Depending

was an expensive delicacy, a holy

on where you live, fruit (and vegetables) have always been

And as for sugar: Sugar

part of your ancestorsâ&#x20AC;&#x2122; diet.

itself only came to European

But other than us they were

civilisations in the medieval

not likely to find fresh fruit in

ages, and was sold and treated

abundance throughout the year,

as a rare spice, a

as everything had a season and

medicine even.

unless you were able to store,

Meaning: so

pickle or preserve it, you had

incredibly

to wait until next yearâ&#x20AC;&#x2122;s season for fresh fruit. No overnight delivery from Thailand to get you your mango fix! The same is true for honey. Unless you owned a beehive or

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ingredient in many cultures.

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expensive that only the upper crust

syrup, but then I learned that most

could afford to buy the rare and luxurious

natural sweeteners aren’t any better,

commodity. This changed dramatically

fructose-wise. Honey contains up to

over the following centuries, when

75% sugar, half of which is fructose.

sugar cane cultivation skyrocketed

Agave syrup sports a whopping 75%

in the Caribbean, thanks to cheap

sugar, being almost pure fructose. To

land and even cheaper workforce:

your liver it’s basically all the same, it

slavery. As American anthropologist

doesn’t care whether the sugar you’re

Sidney Mintz put it in his monograph

feeding it has been produced by beets,

»Sweetness and Power«, »a rarity in

bees or agave plants.

1650, a luxury in 1750, sugar had been transformed into a virtual necessity by 1850.« Especially in Europe the cultivation of the sugar beet allowed sugar to become a relatively inexpensive household staple and let its consumption rise from next to nothing in the 16th century to an estimated 36 kilograms per person per year (in Germany – American numbers are even higher). Now close your eyes and imagine 36 sugar bags piled up in front of you… That’s a lot, isn’t it?

But don’t fear: there are alternatives to sugar. Depending on your personal nutritional philosophy and, let’s be frank, depending on your spending power, there’s a number of sugar substitutes that work pretty well, for example dextrose, rice syrup or sweeteners made from sugar alcohols xylithol and erythritol. These alternatives work surprisingly well for baking or sweetening desserts. (see info box)

HAND ON HEART - DO I EAT ANY SUGAR AT ALL? Well, sometimes I do, in all honesty. Not in my house, though. We do still

This sugar mountain can surely be

have a sugar bowl which is for guests

replaced by something, can’t it? Initially

that take their coffee or tea with sugar.

I had thought about swapping sugar for

But other than that, there’s no sucrose

natural alternatives like honey or agave

left and we don’t miss it. However

Issue 15 | October 2014

though, when you’re out and about

love that comes with it. But I regard

there’s times you just cannot avoid

it as an exceptional treat and I have

eating something containing sugar,

learned when to stop. Back home I’ll

not unless you want to be the social

be happily crunching nuts or almonds.

outcast. While I can totally disregard

A sugar free life is definitely worth

the cake display in a café for anything

living – for me at least it is. But each

other than the beauty of the sweets,

body, each metabolism is different

when I’m being invited and my lovely

from the next, and so each will probably

host or hostess have been slaving

react differently to quitting sugar. For

all day in the kitchen to produce a

me it’s all about the upsides, and my

wonderful dessert or cake I’ll surely

body and my well-being are the best

have a try. It’s probably an educational

proof. Just give it a try! For an easy start

thing, a sign of politeness and respect

I brought along three sweet recipes

on my part. (Thank you, Mom!) And

with different sugar substitutes for

so I do enjoy the sweet bite and the

you. Have a sweet life! n

- SUGAR METABOLISM In a healthy body, a clever system of hormones regulates a balanced energy level and makes sure we take in exactly as much food as we need. The hormone insulin, secreted by the pancreas, induces the processing of the blood glucose (»blood sugar«) into the body cells and makes sure some part of the broken down food is stored as quickly available energy. Another hormone, leptin, then acts as an internal appetite controller and keeps up the feeling of satiety for as long as there’s enough energy in the metabolism. Once blood sugar levels drop below a certain level, the hormone glucagon releases stored energy in order to make us »survive« until the next meal. Simultaneously, the hunger hormone ghrelin is secreted, inducing the feeling of being hungry and making the stomach contract and growl. When fructose enters the system, blood sugar levels are hardly spiked at all, so insulin is not really coming into action. However, the satiating activity of leptin is also suppressed, while the hunger-inducing hormone ghrelin is triggered by the fructose. In consequence you will (still) feel hungry or continue eating even though your energy levels are filled and your last meal hasn’t been all that long ago. Other than glucose, fructose cannot be processed by every cell in the body. The main part of the consumed fructose is taken up by the liver, where it’s stored as fat. Once the fat depots of the liver are filled, the converted fructose will be released into the blood stream as fatty acids.

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SUGAR-FREE RECIPES 99

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100

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SUGAR FREE CHOCOLATE SPREAD Yields one 200ml jar/1 cup

PROCESSOR: Grind the hazelnuts

150g hazelnuts (1 cup)

in the food processor until a smooth

150ml coconut milk (1/2 cup + 1 TBSP) 3 TBSP cocoa powder

paste forms and some oil emerges on top, then gradually add the coconut milk until it reaches the desired consistency. Add cocoa, vanilla powder,

1 pinch vanilla powder, or the

erythritol and, if you like, sea salt and

scraped pods of ½ vanilla bean

let it mix to a creamy spread, adding

2-3 EL erythritol or a

more coconut milk in case it gets too

sweetener of your choice

thick.

Sea salt to taste

PREPARATION

Heat the oven to 180°C (375 °F) and roast the hazelnuts on a baking sheet until they are fragrant and their skin

METHOD

WITH

A STICK BLENDER (this method requires

rather

high-powered

blender): Put nuts and 100ml/two thirds of the coconut milk in a high

starts to crackle, this takes about 15

measuring cup or beaker and blend

minutes. Shake the baking sheet a

until a smooth paste forms, adding

few times so the nuts will roast evenly

more coconut milk as required. Add

and won’t burn. Once they are roasted,

cocoa, vanilla, erythritol and sea salt

leave them to cool completely. Then,

if you like and keep on blending until

with your hands or the help of a tea

you obtained a creamy spread of your

towel, rub the nuts together so most

required consistency.

of the skin will rub off.

Fill the spread into a glass jar and store

PREPARATION METHOD IN A FOOD

it in the fridge for approx. 1 week.

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101

LEMON POPPY SEED BUNS

102

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Makes 20 buns in a 26 cm/10inch cake tin. For a smaller quantity (18cm/7 inch tin), halve the ingredients.

the milk – the mixture should only be lukewarm. Crumble the yeast into the milk mix and dissolve, then pour over the flour mix. Knead everything into a smooth dough for about 10 minutes.

500g/3 cups bread flour

Transfer dough back into the mixing

100g/ ½ cup + 1 TSBP dextrose

bowl, cover and let rise for about an

1 pinch of salt 2 TBSP poppy seeds Zest of 1 lemon 1 large egg

hour or until the dough has doubled in size. Butter a 26cm/10-inch-cake tin. Turn dough out onto a floured counter and gently press it down. Cut into 20

120ml/ ½ cup milk

equally large pieces and form these

60g/4 TBSP butter

into balls. Place the balls into the

25g/4 tsp fresh yeast (2 tsp. or 1 packet dry yeast) Butter for the baking pan Cream milk for glazing FOR THE LEMON GLAZE (OPTIONAL)

buttered tin, cover the tin and let the buns rise for another 30 minutes. Brush with cream or milk. Preheat the oven to 175°C/350°F. Bake the buns for 25 to 30 minutes, take out of the oven and let cool completely. Take out of the baking tin. For the lemon glaze add lemon juice

4-5 TBSP dextrose

spoon by spoon to the dextrose until a

2 TBSP lemon juice

smooth glaze and then sprinkle over the buns. If you like your buns more »brioche-y«,

In a large bowl, mix the flour, dextrose,

up the butter content to 100g (6 TBSP

salt, poppy seeds and lemon zest. Form

+ 2 tsp). The dough will become a lot

a little pit and pour in the lightly beaten

stickier though and might require

egg. Melt the butter in a pot and add

some more kneading.

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103

104

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CHOCOLATE GRANOLA YIELDS A 1 LITRE

Preheat the oven to 175°C/350°F.

CONTAINER/4 CUPS

Put oatmeal or your grain mixture

250g/2½ cups oatmeal, or a mixture of your flakes of choice, popped amaranth, chia seeds, linseed, etc. 75g/ ½ cup mixed nuts, coarsely chopped 150ml/ ½ cup + 1 tbsp milk of choice (dairy, coconut milk, plant-based milk) 2 tbsp coconut oil

into a large mixing bowl and mix it with the coarsely chopped nuts. In a pot, whisk cocoa, vanilla and rice syrup with the milk and bring it to the boil, then pour it over the oatmeal mix. Blend so that all grains are coated in chocolate milk. Spread on a baking sheet and pop it into the oven for about 20 to 25 minutes, stirring frequently so that the granola will bake evenly.

3 tbsp cocoa powder

Take the baking sheet from the

½ tsp ground vanilla (or the

oven and leave it to cool completely,

scraped pods of 1 vanilla

so that the granola becomes crispy

bean)

and crunchy. Only then fill into a

2 tbsp rice syrup, or a

glass container. Enjoy with milk or

sweetener of your choice

over yoghurt.

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105

SUGAR FREE

What is a sugar free diet? What things do I have to pay attention to and wich food do I have to set aside?

What does sugar-free diet mean? MONO- AND DISACCHARIDE

The term ÂťsugarÂŤ covers monosaccharides (dextrose, fructose) as well as disaccharides (saccharides, maltose and lactose) which are added to food and meals in order to sweeten their taste.

SACCHAROSE

Retail sugar = sucrose. Honey and syrup are high in saccharides. A sugar-free diet avoids any food with added sucrose, syrup or honey. Fruit such as bananas or dates are used to sweeten the food. There are various approaches to a sugar-free diet, some people

106

just cut sucrose but will still use honey. NO RISK THROUGH SUGAR-FREE DIET

The challenge of a sugar-free diet is not to make sure you get all your nutrients, there are no nutritional considerations. A sugar-free or low-sugar diet is highly desirable. Nutritional experts suggest consuming no more than 10% of your energy (kcal) from sugar.

THE BIGGEST CHALLENGE: OUR LOVE FOR SWEETS

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The challenge is sticking with a sugar-free diet because most people just love sweets. Even babies are genetically programmed to do so.

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SACCHAROSE

FRUIT SYRUP

SYRUP

HONEY

GLUCOSE 107

FRUCTOSE

INVERT SUGAR Other names for retail sugar or saccharose

MALTOSE

Issue 15 | October 2014

SUGAR FREE

What is the effect of sugar in food?

SUGAR TYPES

Sugar is a carbohydrate. The term sugar covers: Monosaccharides: Like fructose (from fruits and vegetables) and dextrose Disaccharide: Sucrose, maltose and lactose Polysaccharide: Starch and some fibres (from grains, bread, pasta etc.)

108 INTAKE OF SUGAR

Inside our body poly- and disaccharides are split into monosaccharides from which the body then gets its energy. Any monosaccharides not needed for immediate energy conversion are turned into fat and stored. So if we consume more carbohydrates (i.e. mono-, di- and polysaccharides) than we need, the fat deposits grow.

EFFECT OF MONO- AND DISACCHARIDES

Unlike polysaccharides, which we get from foods like wholegrain products, disaccharides (sucrose) and monosaccharides are much more quickly absorbed into the body, because less or no splitting is necessary. The results are as follows:

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THERMODYNAMICS

→→ Blood sugar levels rise very quickly. Constant high blood sugar levels have a detrimental effect on the body’s cells so it must lower the blood sugar levels as quickly as possible. This is done by producing insulin and releasing it into the blood stream. Insulin supports the transportation of sugar into the cells where it’s stored as fat. This process makes the blood sugar level fall extremely quickly, well under the original level, which results in a ravenous appetite for sugar which when given into will re-start the entire cycle. →→ Insulin slows down the fat burning process. If you are trying to lose weight, keeping your insulin level low is the key. This can be achieved by consuming only a low amount of sugar. 109 NEGATIVE EFFECT OF SUGAR ON YOUR HEALTH

There are several reasons why sugar can have a negative effect on your health: →→ Sugar contains no vitamins or minerals. Consuming many sweets and sugary drinks might make you feel full for a short amount of time but it doesn’t provide your body with any important nutrients. Sweets should therefore not replace nutrient-rich foods like fruits, vegetables, wholegrain products etc. →→ Sweet food is also often high in fat. This combination increases the risk of obesity which in turn increases the risk of many other illnesses. →→ A diet high in sugars increases the risk of tooth decay.

Issue 15 | October 2014

SUGAR FREE 110

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THERMODYNAMICS

(apart W h from the obvious sugary treSugar has many names: glucose, ats like sweets and fructose, maltose, inverted sugar, inverted sugar syrup etc. Studying the Coke)?

ki nd

f fo

ingredients list of most processed foods will reveal sugar as one of the components.

ods

This includes ready meals, sandwich meats and soya drinks, i.e. food that doesnâ&#x20AC;&#x2122;t sound

h ave t h

particularly sugary. Honey and agave syrup also contain a high amount of sugar as a natural ingredient.

e highes

Some examples of food with an extremely but unexpectedly high sugar content are fruit yoghurts and other fruity milk products, cereal with added sugar, ketchup and salad dressings, fruit juices and nectar.

t am o u nt o f

DOES A SUGAR-FREE DIET HAVE ANY RISKS?

sucrose and not all carbohydrates!

d e n

HINT Provided you define it as just cutting

h i d

No.

su Issue 15 | October 2014

111

ULTIMATE GUIDE

Vitamins

What are vitamins? How do they look and why do we need them? What is their function? What is the difference between vitamins A, B, and C? During A-level chemistry in sixth form those questions might have been answered with a long excursion into the depth of organic compounds and a slight detour overlooking the vaste fields of biochemistry. Our guide takes the best of this knowledge and enhances the curriculum with information on nutrition and balancing your diet.

Vita, latin for life, and amin meaning to contain nitrogen, as it was once falsely assumed that all vitamins include a NH2-group. 112

History of the usage of the word

Vitamins are compounds made from carbon, hydrogen and different other elements such as oxygen or nitrogen. They include all matter that serves vital functions and are essential for

sister-mag.com

1900

1950

2010

our body, but are neither a source of energy nor can they be produced by the body itself (mostly). This means that different substances are seen as vitamins for different species.

THERMODYNAMICS

VITAMIN A Vitamin A is a yellow substance. In its bioactive form it can only be consumed through tissue

RETINOL

originating from animals. But our body can

aka vitamin A1

use carotenes, which occure in plants, and

molecular formular: C20H30O

turn them into vitamin A.

SOURCES

FUNCTION

The amount of retinoids or equivalents thereof

Important

per 100 gram.

the beef liver 7,7 mg pork liver 4,2 mg

skin

for

growth,

and

mucosa,

cell devision, blood cells, stengthening bones and, most famously, vision.

poultry liver 3,9 mg sweet potato 1 mg carrot 0,9 mg pumpkin 0,8 mg

RECOMMENDED DAILY INTAKE Deficiency

0,8 - 1 mg

Toxicity

Includes impaired vision, especially

A slight overdose can lead to

night blindness, impaired immunity

headaches and nausea, but some

and an increased risk for infections,

substances, e.g. polar bear liver,

hyperkeratosis (white lumps at hair

are poisonous. Too much carotenes

roots).

will lead to a yellow tinted skin.

Issue 15 | October 2014

113

VITAMIN C

PRODUCTION IN 2006

Vitamin C describes the L-ascorbic acid, one of the four stereoisomeric forms of ascorbic acid, as well as all of it's derivatives that the body can use to make these, for example dehydroascorbic acid, or for short DHA.

SOURCES The average amount of vitamin C of selected foods per 100 gram.

RECOMMENDED INTAKE 20 mg

rose hip 1250 mg sea buckthorn 600 mg parsley 160 mg kale 140 mg lemon 53 mg

Daily dosage needed to prevent

billygoat plum 2900 mg 114

80.000 tons*

100 mg

skurvy. Suggested dose.

200 mg

Saturation of body reserves with

vitamin C. First symptoms of an overdose (at times from 200g).

L-ASCORBIC ACID aka vitamin C Molecular formula: C6H8O6

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*source: Weiße Biotechnologie: Status quo und Zukunft, Wiley Online Library

THERMODYNAMICS

ALPHA-TOCOPHEROL aka Vitamin E Molecular formula: C29H50O2

VITAMIN E Vitamin E is part of every cell in the body of humans and animals but can only be produced by plants and

RECOMMENDED INTAKE 4 mg Minimal amount needed. 20 mg Dosage needed to reach a protective plasma level.

cyano bacteria. Next to the best known form,

268 mg Daily dose taken by

alpha-tocopherol, there are further

neurodermitis patients

tocopherols, tocotrienoles as well

to improve the health of

as tocomonoenols.

their skin.

SOURCES Vegetable oils are a great source of vitamin E. Those diagrams show the amount of vitamin E per kg oil and the share taken up by alpha-tocopherol.

wheat germ oil

sun flower oil

palm oil

olive oil

2435 mg

454 - 810 mg

800 mg

46-224 mg

Issue 15 | October 2014

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CHOLECALCIFEROL aka Vitamin D3 molecular formula: C27H44O

VITAMIN D Vitamin D includes five different substances. Those cannot be produced by our bodies themselves but have to be synthesised through enough hours spent in the sun or a well-balanced diet.

INTAKE THROUGH YOUR SKIN Recommended daily intake 116

Amount of people with a deficiency

Light skin

600 IE

50%

Dark skin

1000 IU

90%

north: no vitamin D intake through winter

45° latitude

south: synthesis of vitamin D year round

FUNCTION

SOURCES

Vitamin D is vital for the

Vitamin D-content per 100 gram.

regulation of the calcium level

the

strengthening

blood bones.

and It

further aids the immune system and cell growth.

cod liver oil 170 µg eel 21 µg salmon 16 µg avocado 3 µg mushrooms 2 µg emmental 1 µg

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THERMODYNAMICS

VITAMIN K Next to vitamins A, D and E this group

PHYLLOCHINONE

of vitamins belongs to the fat-soluble

aka Vitamin K1 molecular formula: C31H46O2

photosynthesis.

substances. For plants it is essential for

SOURCES The average amount of vitamin K per 100 gram of selected fruits and vegetables. sauerkraut 1500 µg kale 817 µg spinach 301 µg chick peas 264 µg brussel sprouts 236 µg fennel 240 µg

RECOMMENDED DAILY INTAKE 65 µg

women

80 µg

men

10 µg

children

117

(per kg weight) 3 times 2 mg

new-borns (they recieve vitamin K supplements)

DEFICIENY AND OVERDOSE deficieny

overdose

A vitamin K deficiency, except

Vitamin K is barely toxic, even

among new-borns, is extremely

increasing the dose 500 times

rare. If it occurs it will slow down

showed no side effects on the human

blood clotting, liver deseases and

body. But, if injected, it may cause

haematomas in the body tissue.

the blood count to change.

Issue 15 | October 2014

VITAM IN B Vitamin B comprises a group of eight different vitamins. Those aren't numbered continuously as some »former« vitamins were

THIAMINE

falsely categorized and are now no longer regarded as such. The

aka Vitamin B1

numbers where never reallocated.

molecular formula: C12H17ClNOS

built

microorganisms, especially bacteria. Amounts of cobalmin given per 100 gram.

new borns

pregnancy

eel 1 µg

0,4 - 0,8 µg

children 1 µg

pork liver 57 µg

cheese 3 µg

ic 9

RECOMMENDED DAILY INTAKE B 12

adults

herring 8,5 µg

-f ol B

in m ta

1941

beef liver 60 µg

pork kidney 20 µg

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n 3

1936

1934

-n B

in m ta Vi

1931

only

yr -p 6

B in m

ta Vi

1931

can

tin io -b 7

B in m

1920

substance

th to an

-p Vi

B in m

ta Vi

1912

SOURCES OF COBALAMIN This

ox i

-c ob

av ofl ib

-r 2

B in m

ta Vi

1926

e in am hi -t 1

B in m ta Vi

118

YEAR OF DISCOVERY

3 µg

3,5 - 4 µg

Because of the increased need for vitamin B12 it

is recommended to supplement during pregnancies.

THERMODYNAMICS

119

VITAMIN BOMBS The Ultimate Bloggerfeature Equipped with all the relevant information about vitamins and nutrition, we have put together some

Photo: Krautkopf

vitamin-rich recipes for you. Various bloggers have been inspired by the various vitamins and cooked recipes with an extra portion of vitamin A, folic acid and Co.

Issue 15 | October 2014

Vitamin B2 - Niacin

SPROUTED BUCKWHEAT GRANOLA Recipe from Whole Hearted Eat

INGREDIENTS

BASE 2 cups buckwheat (make sure it is raw, if it is labeled kasha it is toasted and will not sprout) ADD INS 120

1 cup dried cranberries soaked in 1/2 cup water for 20 minutes (be sure to save soaking water) 1 1/2 cup

walnuts (soaked)

1/2 cup pumpkin seeds (soaked) 1/2 cup sesame seeds (soaked) 1 1/2 tsp ground ginger 1/4 tsp sea salt WET 2 medium apples (peeled and cored) 1/2 cup dates (rounded) 1/2 cup sunflower seeds (soaked)

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THERMODYNAMICS

INSTRUCTIONS Soak the buckwheat for at least 6 hours. Rinse well (it will release some buckwheat slime, yum right?) Leave it to sprout for approximately 2

Mix cranberry mixture with the apple sunflower mixture. Add the soaked walnuts, sesame seeds, pumpkin seeds, ground ginger and salt. Mix well.

After the sprouts have had 1 day to

Spread mixture on a dehydrator sheet or parchment lined pan. Dehydrate for about 8-12 hours. Break the mixture up into clumps and dehydrate for another 8-12 hours, or until completely dry.

sprout, you can soak all of the seeds

Then dry store in an airtight container.

days or until little white tails start to show. During this time, be sure to rinse the sprouts at least a couple of times per day.

(the walnuts, pumpkin seeds, and sesame seeds can be soaked together,

121

but make sure sunflower seeds are soaked separately). That way the buckwheat sprouts and seeds will be done at approximately the same time. Once the buckwheat is ready, you can begin making the granola base. Puree the apples, dates, and soaked sunflower seeds in a food processor until it resembles something similar to apple sauce. Empty into a mixing bowl. Take the cranberries and their soaking water, pulse in a food processor until cranberries are coarsely chopped.

Issue 15 | October 2014

Vitamin B7 - Biotin

CHICKPEA QUINOA BURGERS Recipe from Honey and Figs Kitchen

SERVES 6

FOR THE LIME SLAW

1/4 head of a red cabbage

1/4

head of a green cabbage

1 1/2 cup shredded carrots

1 red onion

1/8 cup toasted peanuts 122

FOR THE DRESSING 4 tbsp peanut butter 2 tbsp maple syrup

1 tsp fresh grated ginger

1/2 tsp ground chili flakes 1 tbsp gluten-free soy sauce

juice from 1 lime

2 tbsp water FOR THE QUINOA BURGERS 1/2 cup uncooked quinoa

1 cup low-sodium vegetable broth

3/4 cup rolled oats 1/2 cup yellow cornmeal sister-mag.com

15oz. can cooked chickpeas 1 tbsp dark sesame seed tahini 2 tbsp gluten-free soy sauce

1 flax egg

1 1/2 cup diced bell peppers

1 tsp salt

1/4 tsp smoked paprika

2 cloves garlic

THERMODYNAMICS

INSTRUCTIONS QUINOABURGER Cook

quinoa

according

instructions. Add all of the ingredients but the diced bell peppers and the quinoa to a food processor and blend until smooth. Stir in diced bell peppers and quinoa and mix with a wooden spoon until it's all combined.

123

For patties with your hands. You should get about 8-9. Heat some extra virgin olive oil in a pan and when it's warm, fry the patties until golden. Notes If you don't like bell peppers, you can use your favorite combo of veggies. Peas, zucchini, carrots... all work. Eggs work perfectly if you don't have flax eggs on hand. These will keep up to 5 days in the fridge.

INSTRUCTIONS SALAD Julienne all of the salad ingredients and toss them into a bowl. Stir in all of the ingredients of the dressing in a jug and mix until creamy. Notes Do not pour dressing on your salad unless you're going to eat it immediately. It'll get brown otherwise! Honey can be used in place of maple syrup.

Issue 15 | October 2014

Betacarotin for Vitamin A

SALAD WITH SWEET POTATO

Recipe from Penne im Topf

INGREDIENTS

FOR THE SALAD

lamb's lettuce 1 sweet potato

2 tbsp oil, salt, pepper

100 g feta cheese

a handful of sunflower seeds 124

FOR THE DRESSING

4 tbsp oil 2 tbsp balsamic vinegar (light) 1/2 tsp honey Salt and pepper

INSTRUCTIONS Peel the sweet potato and cut it into bite-sized cubes. Add 2 tablespoons oil, salt and pepper and mix well (which goes well with the hands). Place everything on a tray lined with baking paper and bake for about 30 minutes at 220 째C. Wash the lamb's lettuce well and spin dry. Mix all the ingredients for the dressing and add the feta cheese cubes. The sunflower seeds will be roasted golden brown in a frying pan. When the sweet potatoes are ready from the oven, mix everything and eat.

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THERMODYNAMICS

PAPRIKA POTATOES

with lots of Vitamin C Recipe from Spicy Southern Kitchen

INSTRUCTIONS Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion and cook for 5 minutes. Add garlic and 1 teaspoon paprika and cook for 30 seconds, stirring. Add potatoes, chicken broth, and Â˝ teaspoon salt. Bring to boil.

INGREDIENTS

2 lbs small red potatoes, halved and rinsed

Âź cup olive oil

1 onion, chopped

2 garlic cloves, minced

2 tsp smoked paprika

1 cup chicken broth

Reduce heat to medium-low, cover, and cook for 12 to 15 minutes. You want the potatoes to just be tender. Remove cover, increase heat to medium and continue to cook until liquid evaporates, 5 to 8 minutes. Stir together the remaining oil and paprika and add to the pan. Continue to cook, stirring occasionally, until nice and brown. This will take about 5 minutes. Season with salt and pepper.

salt and pepper

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125

Vitamin B9 - Folic Acid

FALAFEL & PEA BURGER

Recipe from Kraut Kopf

INGREDIENTS

FOR THE BUNS

200g whole wheat flour

100ml water â&#x20AC;&#x201C; lukewarm

126

20g Alsan

1 tsp agave syrup

8g fresh yeast

1 tbsp sea salt 2-3 tbsp coconut milk sesame seeds FOR THE PATTIES

150g dried chickpeas

200g petit pois

1 onion

1 clove of garlic

1-2 tbsp breadcrumbs

1 tsp cumin

1-2 tbsp balsamic vinegar

1 tsp coriander seeds

Sea salt pepper FOR THE CASHEW SPREAD

75g cashew nuts 50ml water

1 tbsp lime juice

1 tbsp starch

sea salt, pepper

fresh parsley fresh mint

Juice of half a lime

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FOR THE CHUTNEY 4 tomatoes 3 onions

1 tsp tomato puree

olive oil sea salt, pepper TOPPINGS

arugula cucumber

THERMODYNAMICS

BUNS Melt the Alsan and blend with agave syrup and yeast, then add flour and salt and knead into a smooth dough. Cover with a moist towel and let it set in a warm place for an hour. Then knead again to release the air and form into 4 to 6 dough balls. Put these on a parchment-lined baking tray making sure they are well spaced and then flatten each ball with the palm of your hand. Cover again with the moist towel and let set for another hour. Brush the buns with coconut milk. This guarantees a glossy finish and helps the sesame seeds to stick. Bake at 180°C for 12 to 15 minutes until they start to brown slightly.

douse with vinegar, add tomatoes and tomato puree and let reduce slightly, seasoning with salt and pepper to taste. TO MAKE THE PATTIES first crush the cumin and coriander seeds in a mortar, dice the onion and the garlic clove, combine and fry for 1 or 2 minutes in some olive oil. If using larger peas instead of petit pois, consider steaming or pre-boiling them. Combine all patty ingredients using a hand-held blender and season to taste with salt and pepper. If the result is too tough or sticky add some extra bread crumbs. Using your moistened hands, form patties and fry them in coconut oil. Now all that’s left to do is to assemble the burgers.

CASHEW SPREAD Just combine cashew nuts, water and lime juice in a food processor and puree to make a creamy spread seasoning to taste with salt and pepper – or our special summer salt. CHUTNEY Skin the tomatoes, remove the stalk and seeds and dice them. Cut the onions into wedges and fry them in olive oil. Once they have taken colour,

Issue 15 | October 2014

127

Vitamin B5 - Pantothenic Acid

CAULIFLOWER-CASHEW-SOUP Recipe from Olives for Dinner

INGREDIENTS FOR THE SOUP

2 tbsp vegan butter, divided

4-5 cups c auliflower florets

2/3 cup water

1 Â˝ cups b asic cashew cream 128

6 scallions, roughly chopped

2 schallots, roughly chopped

1 stalk celery, roughly chopped

2-3 cups vegetable broth

TO SERVE sliced mushhrooms fresh chopped parsley salt and pepper

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THERMODYNAMICS

INSTRUCTIONS Place 1 tbsp of the vegan butter, cauliflower florets and water into a medium-sized, heavy stockpot over medium heat. Cover and allow to soften for about 20 minutes, or until almost all of the water has been absorbed by the cauliflower. 129

Transfer the cauliflower to a blender and allow to cool before pureeing. Once the mixture is smooth, add in the cashew cream and puree again. Return to your pot and add in the remaining 1 tbsp vegan butter. Add in the scallions, shallots and celery and saute over

medium

heat

until

softened, about 4 minutes. Transfer to the blender, allow to slightly cool, then puree again until smooth.

Now add the entire contents of the blender back into the pot. Stir in 2 cups of the vegetable broth, adding in one more cup if youâ&#x20AC;&#x2122;d like a thinner soup. Garnish with sauteed mushrooms and fresh parsley. Serve immediately.

Issue 15 | October 2014

with

LEMON GARLIC STUFFED Vitamin B12 BROOK TROUT

Recipe from Spicie Foodie

INGREDIENTS

130

2 whole rainbow or brook trouts, scaled and gutted

1 large lemon, thinly sliced

4 thinly sliced garlic cloves, or much as desired

freshly ground black peppercorns sea salt, to taste a splash of white wine, optional good quality extra virgin olive oil steamed rice, garlic creamed spinach, or fresh green salad

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INSTRUCTIONS Pat dry trout, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside. Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trouts on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic, add to the pan. Fry/cook the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving. Serve with side dish of your choice.

THERMODYNAMICS

SWEET POTATO, KALE AND SHRIMP SKILLET

with Vitamin A

Recipe from Primavera Kitchen

INGREDIENTS

2 tbsp olive oil Â˝ cup onion, diced red pepper flakes, to taste

2 garlic cloves, minced

2 cups sweet potatoes, diced 2 cups fresh shrimp 3 cups trimmed and coarsely chopped kale leaves ground black pepper

INSTRUCTIONS In a saucepan, add the extra virgin olive oil over medium heat. Add onions and red pepper flakes. Cook until onions are soft and golden. Add garlic and cook for about 30 seconds. Add sweet potato and cook until soft. It takes about 10-15mins. In case you need to, add a few tablespoons of water to help steam the sweet potato. Add shrimp and cook for 2-3 minutes, or until they turn pink. Turn the heat to low and add kale, stirring until wilted. Season to taste with salt and pepper.

Issue 15 | October 2014

131

CARROT & FETA SALAD

with Vitamin D

Recipe from Luzia Pimpinella

INSTRUCTIONS

INGREDIENTS

2 lbs carrots

Preheat the oven to 400°F/200°C. Peel and

2 tbsp olive oil

wash the carrots. Cut off the ends and then

1bunch fresh parsley ¼ cup crumbled feta cheese salt and pepper,to taste

slice into 2 inch segments. For the thicker ends, also cut lengthwise into 2 or 4 sticks. Attempt to make the segments similar in length and thickness so they will cook at the same rate. Place the carrots on a baking sheet and drizzle with olive oil. Sprinkle on a little salt

132

and pepper and then toss to coat. Place the baking sheet in the preheated oven. Let the carrots roast in the oven for about 45 minutes. Stir once half way through to redistribute the oil. While the carrots are roasting, rinse the parsley, shake dry and roughly chop. After the carrots are finished roasting, they will be softened, the surface will be slightly blistered and some may have brown edges. Let the carrots cool just slightly. Place the carrots in a bowl with the chopped parsley and crumbled feta. Toss everything to mix and serve warm.

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THERMODYNAMICS

BROCCOLI SPINACH SOUP

Vitamin B2

Recipe from Gourmande in the Kitchen

INGREDIENTS

3 cups steamed broccoli 1 ½ cups fresh spinach leaves (reserve a few for garnish if desired)

133

Few sprigs of flat leaf parsley, stems removed 1 ½ tbsp shelled hemp seeds 1/8 tsp or a small pinch of fine sea salt

1 cup

hot water

1 - 2 tsp of extra virgin olive oil to finish

1 oz feta cheese, crumbled to top

freshlygroundblackpepper

INSTRUCTIONS Place steamed broccoli, fresh spinach, parsley, hempseeds and salt in the pitcher of a high speed blender. Add 1 cup of hot water and blend on high for about 3 to 4 minutes or until completely silky and smooth. Serve topped with chunks of feta cheese and a drizzle of olive oil. Garnish with a few spinach leaves if desired and season with freshly ground black pepper.

Issue 15 | October 2014

Vitamin B6 - Pyridoxine

ROSE PISTACHIO COOKIES

Recipe from Kyra Devreeze

INGREDIENTS FOR 5 COOKIES

134

25 g rice flour

25 g almond flour

20 g

15 g amaranth

pistachios (no shells, will become 25 grams once soaked)

pinch baking powder

pinch sea salt

4 pinches lemon or lime zest small hand ( dried) rose petals

2 tsp organic rosewater essence

scrapings from 1 pod of vanilla

50 g medjoul dates (no pit) 8 g avocado oil (or very mild virgin olive oil) 25 g cool water

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INSTRUCTIONS Remove the shells of the istachios. soak overnight. rinse, strain, peel the red brown skins off. Put 5 grams (5 pieces) to the side and blend the rest to a coarse flour. Puff the amaranth in a dry skillet until they start to pop, jump and open.

THERMODYNAMICS

Turn the heat off. Combine rice flour, almond flour, puffed amaranth, pistachio ‘flour’, baking powder and sea salt. Add zest, rose petals, essence, vanilla scrapings, pieces of dates and avocado oil. Start adding the water bit by bit until it turns into a sticky dough. Massage well to make sure the dates integrate. Divide dough in 5 even-sized balls. Place on baking tray lined with baking paper and use handpalm to make into flat discs. You can use an extra sheet of baking paper to flatten the cookies even more. Use fingers to make the edges even. Sprinkle with some extra pistachio chunks and rose petals. Place for 14 minutes in a preheated oven at 180°C. Cool cookies on grill. Store in airtight glass jar and serve within a few days time with an extra sprinkle of pistachio chunks and rose petals.

135

Issue 15 | October 2014

OATMEAL HAZELNUT CHOCOLATE CHIP COOKIES

with Vitamin E Recipe from Adventures in Cooking

INGREDIENTS

136

1 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups old-fashioned oats 3/4 cups steel cut oats

1/2 cup chopped hazelnuts

1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

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1 cup bittersweet chocolate chips

1 egg

THERMODYNAMICS

1/4 cup honey

2 tbsp Nutella

1/2 tsp vanilla extract

1/2 tsp hazelnut extract INSTRUCTIONS Preheat the oven to 350째F and line a cookie sheet with parchment paper. Set it aside. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, hazelnuts, and oats until well blended. Set aside. In a large bowl, mix together the brown and granulated sugars, Nutella and butter in an electric mixer on medium speed with the paddle attachment for 1 minute, then add the egg and continue mixing until the mixture just begins to look smooth and fluffed. Add the honey, vanilla extract and hazelnut extract and mix until blended. Turn the speed

Issue 15 | October 2014

137

down to low and add in the dry oatmeal mixture, mixing until it is just incorporated. Turn off the mixer and stir in the chocolate chips. Use a tablespoon to scoop out the dough and place it on the parchment paper-lined cookie sheet, leaving at least 3 inches of space between dough mounds so they can spread when they bake.

138

Place the cookie sheet in the oven and bake for 8-10 minutes, or until the cookies just begin to turn lightly golden brown around the edges. Remove and allow the cookies to cool on a wire rack. Serve immediately, and cover any leftover cookies with plastic wrap to keep them nice and fresh!

sister-mag.com

THERMODYNAMICS

with Vitamin K Recipe from Iss wie es is

INGREDIENTS

1 bunch parsley

GREEN SMOOTHIE INSTRUCTIONS Wash the parsley and lettuce. Squeeze the orange and grapefruit. Peel the mango and remove the core. Now place all ingredients in a blender and blend them.

1 handful lambs lettuce

100 ml water

1 orange

1 grapefruit

139

1 mango

Issue 15 | October 2014

OP TIC S P H O T O : D I A N A PAT I E N T O B J E C T: H A R D Y R O T H F E L D

142

t8 as le at ith w m lu cu rri cu e th of t r pa b Optics la focus on lessons - is all about lenses. Today we st yled glasses and photography. sisterMAG and 8 different pairs with dresses, coats, On colours matching the autumnal mood. the the next pages you can tr y to guess to focal point or set up an experiment figure out the positive focal length.

y l d n i k e r e ex w s e p s S s a r l hT e g by Miste d e d i pr ov

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OPTICS

143

Issue 15 | October 2014

lens G

144

glasses – Dolce & Gabbana

| dress – Isabell De Hillerin | blouse – Bagaz

OPTICS

eye

145

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FOb

objectiv sister-mag.com

lens

OPTICS

147

fOb t

t he com

pound m

FOb a

icr oscop

FOk B

ve eyepiece lens

148

glasses – Wood Fellas

| dress – Tulpen | shirt – Laend Phuengkit

OPTICS

negative focal length

Issue 15 | October 2014

149

150

glasses – Prada | dress – Bagaz | turtle neck- – Ep_anoui | bustier – Bagaz | necklace – Reality Studio

OPTICS glasses – Tom Ford

| blouse – Tulpen | shirt – Frisur

151

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OPTICS

negative Brennweite

glasses – Escada

| blouse – Isabell De Hillerin | fascinator – Salon (Susanne Gäbel)

153

positive focal leng t h

154

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OPTICS

glasses – Prada

| dress – 5 Preview | bag – Lapàpor ter

155

Issue 15 | October 2014

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glasses – Vava

| coat – 5 Preview | dress – Bagaz | shoes – ASOS

OPTICS

157

object at less than

once the focal length

Issue 15 | October 2014

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OPTICS

159

glasses – Police

| turtleneck – 5 Preview | jacket – Reality Studio | pants – Cheap Monday | hat – Salon (Susanne Gäbel)

160

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OPTICS

angle

n o i t c e l f e r f o e l g n a = e c n e d i c n i of

161

q.e.d. Issue 15 | October 2014

CHASING THE PERFECT LIGHT text & photos: Ana Kamin layout: Tina Bergs

162

sister-mag.com

OPTICS

Left: the pictures are a selection from Ana's instagram, @fluxi.

There is an understanding of Instagram that goes beyond the daily vintage-y looking lunch snapshot or the obligatory bathroom selfie. There is a community of Instagramers that wakes up at 5am to catch the perfect sunrise, drives for 3 hours out to capture the most amazing waves and climbs steep rocks to get this one perfect picture of the day.

Since Instagram hit the app store 4

5pmâ&#x20AC;Ś I'm at The Mill in San Francisco - some would call it hipster central, but I like to think of it as a spacious, light-filled place with simple white and wood interior filled with a bewitching coffee scent. Already sitting at my favorite round marble table next to the window, I'm waiting for Brock , Ted & Luke , three of my favorite Instagramers, to join

creativity. And most of all Instagram

years ago lots has changed in the social media world. Not only that Instagram became the fastest growing community, a tool to communicate and share visually - with a filter on it - snippets of your everyday life with your friends and strangers alike, but also a way to express yourself, to define your passion and evolve your became a place where strangers became friends. While Brock and Luke are ordering their Americano I see Ted talking to a guy I know from somewhere. I remember that it's Sam from Instagram. I follow him, but I don't know him personally. He is actually on his way home, but

me for a cup of pour-over coffee and

being an Instagramer with heart and

some Instagram talk.

soul too, Sam

joins our coffee talk.

Issue 15 | October 2014

163

Left: The café »The Mill« in San Francisco, Photos from Ana's Instagram @fluxi.

164

I want to know everything. Why are they getting up so early? What drives them? Why did they sign up with Instagram? What do they expect of it? Where does their inspiration come from? Is it passion or addiction? Are likes and followers important? And have any opportunities come across in terms of changing their career paths or making money?

out. No expectations, just some fun filters to make your food look good. And while Luke signed up to stay in touch with his friends back in LA and share his San Francisco adventures, Brock rediscovered his true passion for photography through Instagram.

For all of them, in the beginning

He remembers: » Back in high school I took photography classes. I wanted to be a photographer in art school, but my teacher told me you are not

Instagram was a fun new app to try

going to make any money, don't do it.

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Rights: Luke, @thereallukes on Instagram, and some of his photos.

165

So I ended up not doing it. It was just

we all grin when our pictures hit 100

a hobby, but Instagram brought me

likes or more, and every new follower

back and is helping me make it into a

makes us a little bit more happy.

career. Even if I'm maybe not making

But for guys like Sam, Brock, Ted

much money yet, the feedback I'm

and Luke, sharing a picture is about

getting and the progress I'm making

more than getting likes. It's about the

everyday are best motivation to keep

excitement of creating something. A

on pursuing my dream.ÂŤ

vision they have in mind long before

10.000-digits likes require a little bit

they release the shutter.

more creativity then a simple picture

ÂťIt's exciting! I would drive two hours

of pastel sunset sky. No exception,

out and hike one hour to get to a certain

Issue 15 | October 2014

Top: Ted, on Instagram @eye.c Bottom: a selection of his pictures. spot, with the right kind of lighting, in order to get the most epic shot I could get that day. And I post it. And people that don't follow me and do follow me would comment amazing things, they would let me know that they appreciate my work and are excited with me. And on the other hand I love

166

to see other people's amazing work and acknowledge their creativity. It's great.ÂŤ- Sam, @thesamgraves A picture is also a message for Ted. He aims to creates moods and feelings, but he also sometimes mirrors his own dreams or even struggles. It's not always easy saying too much and putting yourself out there- pictures can make it easier. ÂťI had this job decision to make. Things were holding me back from doing what I wanted to do. This one particular image was spinning in my mind that I wanted to create to express my emotions and it took me 3 weeks till I finally was able

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to realize it. After I posted it and got all

all of them, starting out with their

the responses I made my decision.« -

iPhones, learned so much about

Ted, @eye.c

photography,

Having dreams to travel the world,

lighting. A professional photographer

but being too young or not having the

composition

and

has all the gear and help, but with

needed budget yet, Instagram allows

an iPhone you are on your own. »I

us to discover beautiful near and far

was using something very simple to

away places that we might never have

create something special.« Brock

seen. We can check on Instagram how

refers to 12 months ago when he was

the Great Wall of China is looking today

only shooting with his iPhone. »Finally

or if the Biegarten is too crowded to

editing a picture makes your work

go get a drink. Luke dreams about

great. There can be 10 shots of the

going to the Alps one day: »I live in

same tree but everyone has a different

San Francisco, but I have friends who

edit style and that's what makes it so

live in Austria and every time they post

unique.« - Brock, @mrbrock21

a picture of the Alps, it makes my day.

Developing a style takes time. It's a

I feel like I have friends all over the

patient process you have to work on.

world and they are letting me take

And there is nothing bad about getting

part in their lives and see the beauty

inspired by other people. Sure, being

of the world.«

a copycat isn't desirable, but studying

With every picture, they challenge

images of your favorite Instagramer

themselves

creativity.

and trying to get a certain look is all

They are pushing themselves to

right. Go out and look for inspiration,

try something new, to learn. And

take pictures everyday, make a habit

and

their

Issue 15 | October 2014

167

of seeing things from a different

would leave the house during such

perspective, break the rules as there

weather? But as we climb the slippery

is no right or wrong when it comes

path all the way up to the top, we know

to your creativity, because creativity

who would. We and about forty other

comes before style.

passionate Instagramers. There is no

Speaking of inspiration, creativity

sign of sun let alone of a sunset, but

and getting out there — it’s around

nobody cares. Shooting in fog is more

7.15pm and time for us to hit the

challenging, and makes for beautiful

road to Mount Davidson, where two

moody images. Equipped with all

traveling Instagram superstars are

sorts of cameras — iPhones, DSLRs

hosting a meet up. It's one of those

and films — forty people are running

San Francisco July evenings - it's so

around, posing, finding the perfect

foggy you don't see the trees and it's

angle and, most importantly, finding

so cold a polar bear would cry. Who

new friends.

168

Ana's photos of theMount Davidso

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Âť90% of my friends here in SF are

bond over taking pictures and talking

friends that I met on Instagram.

about the newest VSCO filter. It's

Three months ago when I moved to

just fulfilling and contagious to be

SF and didn't know anybody I reached

surrounded by so many likeminded,

out to people I was following and I

creative folks with similar aesthetics

knew we had something in common.

and passions. It's already 8.30pm and

Instagram changed my whole social

I stopped taking pictures because

relationships,ÂŤ Sam tells me while

my fingers are stiff with cold, but I

he takes pictures of Sarah. And if I

managed to exchange my contacts

wouldn't know better, I would think

with a gal named Savannah who

they have been friends forever.

happens to live only one block from

That's the great thing about this

my home. Soon we are having a photo

passionate Instagramer community.

date at 5.45am at Ocean Beach to

Everyone is welcome and people

capture the first morning light. n 169

on Meet Up

Issue 15 | October 2014

#SHELFIE Photos: CRISTOPHER SANTOS

Four bloggers showed us their take on the #shelfie trend. We asked them to decorate one bookshelf with all of their favourite pieces and little treasures - the following pages show the results, their #shelfies.

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After the #selfie there now is the #SHELFIE . They are still life photos of shelves, filled with books, souvenirs, knickknacks or little treasures. If you are an avid user of Pinterest or Instagram you might have noticed that photos of gorgeous bouquets, pretty hardcover books or selected pieces of furniture - everything neatly arranged and asthetically pleasing of course - are the new trend in social media. With the first wave of #shelfies they were labelled as »The selfie for intellectuals« by the DailyMail UK

. Indeed, browsing

through the hashtag back to it's inception

So sisterMAG asked four bloggers with different subjects, for example interior design or food, to chose one shelf and create their own #shelfie.

there are a fair number of photos of »The

Filled with all their favourite pieces

ego and the Id« by Sigmund Freud or the

and day-to-day basics the shelves

collected works of Shakespeare to be

show their personal styles and tell

marvelled at. But the less ambitious readers

the stories of their lives. What is a

changed the focus and the subjects slowly

better piece to take the central role

changed: suddenly shelving units in the

in any room than a shelf filled with

kitchen, bed room, living room, and also

stories and little treasures?

bathroom took centre stage.

For this the sisterMAG-team drove

As of today (13th October 2014) there are

thousands of miles up and down

more than 103.230 posts on Instagram

Germany to visit Trixi, Johanna,

alone using #shelfie

. And that's not

Kerstin and Julia at their homes. On

all. With the addition of the hashtags

the following pages you can find all

#shelfiesunday or #shelfieaday the number

our tiny adventures and, of course,

is quickly increasing.

the #shelfies.

Issue 15 | October 2014

171

#SHELFIE RA

BEN.D E I S E U

TRIXI HAMBURG

172

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#FAVOURITEPIECES

Still slightly tired at 5.00 am on a Tuesday morning, photographer Cris and I (Thea) took off to Hamburg with our car packed to the brim. Our first stop was Trixi's flat in Ottensen, a part of Hamburg. Right after entering Cris and I spotted the shelf at the end of the hallway. With a few pieces Trixi brings the shelf to live, with the same brilliant sense of style we know from her blog FrauSieben.de.

Trixi welcoming Thea and Elodie (Madame Love

)

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173

I AM TRIXI, ALSO KNOWN AS FRAU SIEBEN. I LOVE TO TAKE PICTURES AND CREATE PRODUCTS THAT MAKE EVERYONE HAPPIER, YOU, MYSELF, AND EVEN OUR HOMES.

174

Next to a white radio and fairy lights with little rattan balls the shelf is filled with unique handmade products. Trixi is using her living room as a makeshift workshop and crafts accessories, for furniture as well as the wearable kind, from wood using sharp geometric designs and soft pastel colours. The geometry is an essential part of her style, also evident in her #shelfie. A wooden necklace hangs off the top square compartment in perfect

#SHE LFIE TRIXI'S SHOP sister-mag.com

symmetry. Even the small cactus (on the third compartment to the right) lines up with the radio and makes it seem like a life-sized, and considerably prettier, version of Tetris.

TRIXI'S BLOG

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PARADISE IS NOW

175

JUST PUT IT IN A SHELF

Issue 15 | October 2014

#SHELFIE

- PA N K . D E E K

A N N A JOH

176

HAMBURG

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#FAVOURITEPIECES

USING THE SAME SHELF AS TRIXI, JOHANNA QUICKLY DECIDED TO PLACE IT ON IT'S SIDE. 177

After leaving Trixi we made our way through Hamburg's traffic to visit Johanna. The blogger

Thea & Sandra in Johanna's flat

behind

Pink-e-

pank.de simply turned the shelf around and placed it on its side. Choosing

her

favourite

pieces Johanna even picked up the colour scheme of this sisterMAG issue and used her grandma's copper tea kettle as an eye-catcher.

Issue 15 | October 2014

I AM JOHANNA AND MY BLOG IS ALL ABOUT THE PRETTY AND UNIQUE OF DAY-TODAY LIFE AND EVERYTHING THAT CATCHES MY INTEREST. THOSE USUALLY RELATE TO DIY, DESIGN, PHOTOGRAPHY, COOKING, HAMBURG, MUSIC, FASHION, INTERIOR, FOUND GEMS AND THE HIDDEN TREASURES OF MY CITY. 178

Johanna also greated us with bisquits and a cup of coffee. We then moved her beautiful crib to the side and made room to showcase her shelf with an eclectic choice: her polaroid camera sits right next to fairy lights and a tiny doll house.

A SHELFIE A DAY JOHANNA'S BLOG sister-mag.com

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JUST SHELF IT

179

Issue 15 | October 2014

#SHELFIE

NV A S

IE.DE

N I T S R E K OLDENBURG

180

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#FAVOURITEPIECES

That

afternoon

Cris

and I continued our journey and drove off to Oldenburg - a drive through the countryside that

slept

through

almost entrily. Once

Oldenburg welcomed

arrived we by

were Kerstin

and her little son in their home, a gorgeous house in a quiet neighbourhood. We felt instantly relaxed after the buzz of Hamburg (and the difficult hunt for a car park there). Coke and snacks await us in the living room, alongside Kerstin's shelf, full of personal favourites including a wedding card she and her husband recieved. She also used towels, books and her son's toys to fill the shelf as well as a tiny weather station, which makes dressing her son for nursery so much easier.

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182

MY NAME IS KERSTIN, I AM MOTHER, MEDIA DESIGNER AND WRITE FOR MY BLOG SANVIE.DE ABOUT PRETTY ADDITIONS FOR YOUR FLAT, LIFE AND LAUGHTER.

SHELFIE HAPPY

KERSTIN'S BLOG sister-mag.com

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RAISE YOUR SHELF ESTEEM

Unlike the other bloggers Kerstin had her own assistant who was eager

183

to help! :)

Issue 15 | October 2014

PICCINA A N .D CI

#SHELFIE

SOPHIA Gﾃ傍 TIN GEN

184

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#FAVOURITEPIECES

Cris drove to Göttingen with short-term team member Emma. Both came back to Berlin with the wonderful #shelfie of the rustic white cupboard and many tales of admiration of Sophia's flat in Göttingen.

185

Following the theme of her food blog »Cucina Piccina« , she included a food processor as well as plates and bowls. Right until Cris and Emma arrived, Sophia was still at work taking pictures of a new recipe for her blog. Thinking back to our last issue and Sophia's text all about running I wasn't suprised to see another addition to her #shelfie: her training gear and running trousers.

Issue 15 | October 2014

I AM SOPHIA, I USUALLY PREFER THE FARMERS MARKET OVER A NIGHT OUT CLUBBING. I GARNISH MY MEALS EVEN IF I COOK ONLY FOR MYSELF. CAFETERIA FOOD GIVES ME THE CREEPS.

186

#SHELFIEADAY SOPHIAS BLOG sister-mag.com

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187

JUST DO IT YOURSHELF

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188

Pinterest 101

Part 1: Why join Pinterest? illustrations: Elisabeth Weber text: Thea Neubauer

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No other network is used, and

But despite these obviously helpful and

therefore influenced and shaped,

measurably advantageous features

more predominantly by women than

I sometimes struggle to explain the

Pinterest. At first glance Pinterest

»specific use« of Pinterest to friends

does indeed reflect the epitome of

because it really is a collection box for

a stereotypical female: beautiful

»anything« that might be important in

pictures either invite day dreams or stir ambitions. If an hour on Pinterest doesn’t make you want to don a tulle skirt, cover pumpkins in golden spray paint and enjoy a romp through fall foliage in Hunter Boots, nothing will. But

there

much

(more)

to Pinterest. No other tool has contributed more input to three years worth of sisterMAG magazine, been a more helpful search engine and inspired more layouts. The Pinner Dinner for German power pinners put me in touch with interesting people (who are just as crazy for boards, pins

your life: recipes, DIY ideas, fashion, decorations, travel tips, wedding plans – and even if you want blueprints for boats, Mangas and even cheesecake photography (I have actually seen these but I think the respective pins get reported immediately :)). While this issue will help absolute Pinterest beginners to find their way around the network – explaining how to create an account, sorting out the lingo – the next issues will feature a guide for professionals (how to generate more followers and embed Pinterest into your blog). We’re also very honoured to be able to feature the

and repins as I am). More than one pin

newly formed German Pinterest team:

fleetingly glanced at while scrolling

Anna

through the feed has inspired entire

friend for a long time, is the German

sisterMAG photo shoots (like the pizza

Pinterest Community Manager and

shoot in sisterMAG N°7).

has kindly answered a few questions.

, who has been a sisterMAG

Issue 15 | October 2014

189

Part 2: Basics

190

text: Tina Bergs

Your first steps on Pinterest: creating an acoount Once youâ&#x20AC;&#x2122;ve got the URL www.

the content you are served is actually

pinterest.com

or downloaded the

interesting for you. There are more

app, your first steps on Pinterest

general categories like fashion, DIY,

are those towards creating your

typography and travel as well as rather

own account. There is no long list of

specific interests like Tom Hiddleston,

personal details to be checked, just

abdominal exercises, the Milky Way

enter your email address, name, age

and Venn diagrams. No sooner have

and sex and youâ&#x20AC;&#x2122;ll be taken straight

you clicked the last OK button and

to the information that really matters:

finished creating your profile than

selecting your personal interests from

Pinterest starts suggesting hundreds

a list of suggestions to ensure that

of pins to fit your interests.

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Neatly organized: The boards

At first glance, Pinterest is simply a collection of notice boards sporting photos, illustrations, collages, videos – in short: any media that transports visual content. But Pinterest offers so much more than an ordinary cork pin board with tacks and pins (not to mention the invaluable advantage of not accidentally stepping on pushpins with your bare feet). Pinterest boards are virtual pin boards which you can create and name for different interests and on which you can collect and organise (and re-organise) your pins. There are several ways to create a new board. Just go to your (as of yet) empty profile and select “Create a board”. Make sure the name and description fit its intended future content to make it easier to find for other pinners. »Autumn outfit ideas« or the even more specific »Christmassy pet accessories« are good examples. Now all that‘s left to do is select a type and category for your board and you can pin to your heart’s content.

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191

Excursus 1: Types of Boards (1) Regular Pinterest Boards

This is your basic board. You can create numerous different boards in various categories covering an array of topics to share with the public. (2) Secret Boards

(3) Map-Boards

Like the secret board option this is an additional feature which lets you add a map to your board. This way you can assign your pins to a specific location and create guides for specific cities or places.

The board will disappear from your profile and youâ&#x20AC;&#x2122;ll be the only (4) Group-Boards Using this feature, you can allow one able to see it. This is a great several users to access and pin way to keep track of your ideas to your board. This is a great for Christmas presents, surprise way to share ideas quickly and parties or content for upcoming visualise them easily but also to sisterMAG issues. Consider share obscure Harry Potter or carefully if you want to share a Marvel references with exactly secret board, once itâ&#x20AC;&#x2122;s been made those people you know who will public it cannot be hidden again. get a kick out of them.

192

The different board features can be combined to create a secret group board or plan a virtual trip around the world with your friends.

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Bookmarks instead of paper stacks: Pins So far this leaves you with a profile full of boards lacking content: the pins! These are basically bookmarks but instead of using a simple URL the respective websites are represented by pictures. So itâ&#x20AC;&#x2122;s just one click from a pin with a delicious culinary creation to the blog featuring the recipe. A simple add on allows you to save

pictures from the web onto Pinterest and thereby create your own pins, so no DIY ideas or other inspirational finds will ever be forgotten again. You can also upload and share photos to Pinterest directly. Itâ&#x20AC;&#x2DC;s important to get the description and added information right when you create your first pins to ensure they can be easily sorted and discovered. With short descriptions and comments you will soon create a very personal board. This also helps Pinterest save prices for fashion items, furniture and the like, as well as their locations, and recipe ingredients as metadata. This allows for a quick filtering process and ensures all important details can be accessed with one easy look or click.

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The social aspect: finding and being discovered by other pinners

194

As with other social networks, you can follow and be followed by other Pinterest users. Connecting your profile with networks like Facebook or Twitter will make it easy to find and follow your first pinners. Browsing the general Pinterest feeds or specific categories you will soon find pins that match your interests and with just a few clicks you can follow their pinners and add some fresh inspiration to your own home feed. The search allows you to display pins related to specific topics and you can also search blogger profiles to find more people to follow.

The best thing you can do, however, is to use Pinterest extensively and pin a lot. This way the network will learn about your interests and preferences and also what kind of content you are not interested in; the suggestions for your feed will improve quickly and make for a home feed specifically tailored to your tastes. Growing boards and an increasing number of pins will soon turn your profile into a treasure trove for other pinners and generate followers. Pithy board names and useful descriptions will help create an interest and also make your profile easier to find through the search.

With a growing network and all the basics you need to plan your next DIY projects, culinary adventures and birthday parties, Pinterest also offers increasing opportunities for its use in connection with professional projects and blogs. The »Pinterest-Guide Part 2« in our next issue will focus on those opportunities and the Pinterest »Class Work Book« will offer some tips and tricks. But until then: happy pinning!

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Part 3: Interview with Anna Neumann text: Victoria Kau

Youâ&#x20AC;&#x2122;ve just returned from a visit to

Thanksgiving; these are much more

the Pinterest headquarters in San

important in the States than over here.

Francisco. What have you learned?

The collected pictures tend to vary

How do German pinners differ from

visually, too. American pinners also

American ones?

use far more boards but we are quite

I can actually tell American pinners

optimistic and see German Pinterest

from European ones quite quickly.

users gaining on them quickly.

A lot of the American content is

Pinterest now has an office in Berlin.

very American indeed and concerns

What have you learned from offices

local holidays and traditions like

in the UK, France & Japan?

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195

Every country is different, but there

communication materials developed

are still many ways in which you can

in other countries. Our workbook for

take advantage of your international

bloggers, and any other interested

colleaguesâ&#x20AC;&#x2122; experiences. For instance,

pinners, is a good example.

we send a welcome email to all our

Will your German users be addressed

members in Germany, Austria and Switzerland to introduce ourselves - something the French marketing team had done before. Our teams communicate a lot for example about the measurable effects of our marketing campaigns â&#x20AC;&#x201C; the positive ones and the negative ones. We can also re-use and adapt many

more individually now? And if so, how? Individual targeting of German users is one of our main objectives. As a Community Marketing Manager our users and their needs are my first concern. This includes answering inquiries received via Twitter as well as emails but also organising events such as the house warming

196

party we had a couple of weeks ago. I established social

media

channels

especially for the German market and I want to use them to present offers which are of special interest for

these

users.

Their

feedback on these services is extremely important for us. Itâ&#x20AC;&#x2122;s by community

request

for

example that I have started

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to introduce interesting pinners on a

partners to better interact with their

regular basis – and it’s become a very

respective target groups.

popular feature.

Let’s

Pinterest is a free tool. What shape

copyrights: Copyright laws in Europe

do your collaborations in the German

and especially Germany are much

market take?

stricter than in the United States. How

We’re looking to offer more locally relevant content which is why we

talk

about

image

and

does that have an effect on Pinterest operations in Deutschland?

are working closely with publishers,

We are aware of the issues and take

media and brands. The idea is for

them very seriously. We strive to ensure

pinners in all different categories to experience benefits, for example in food and design: a step-by-step guide with customary measurements is a

that the person who first published the content will benefit from the traffic subsequently generated. But any originator’s wishes to the contrary

helpful feature for a recipe. Buying a

are taken into account.

great piece of furniture you discovered

Do you send Pinterest boards to each

via Pinterest will also be a lot easier

other at work instead of emails? (I.e.

if we can tell you where to get it.

do you use Pinterest to communicate

Besides media and brand agencies

professionally?)

we also work with bloggers and other

Of course we do! We send lots of pins

carefully selected netfluencers.

via the news feature we launched this

What are your goals for the next 24

year and we have a secret group wall

months?

on which we collect content for our

For the first few months we’ll be focusing on growing our user base. We want to make people who are not using Pinterest yet aware of the platform. But we also want to develop

social media channels. For example a initiativ called 30 days of Pinspiration

where pinners, non-profits, and

brands share what inspiration means to them.

the existing community and help our

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197

EYE for Detail

mariannaderi.com facebook.com/mariannaderi

198

MARIANNA DĂ&#x2030;RI D I D W H AT M A N Y DREAM OF - SHE IS THE FOUNDER OF HER OWN FA S H I O N L A B E L With sisterMAG editor Thea she talked about the reasons to take the bold step into selfemployment and what is important for her in design & manufacturing. sister-mag.com

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O R RA D N SA & ER U A EUB N AN A G E A H B T A t S x IS te R O C t u layo

EL F H T

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Issue 15 | October 2014

On friday morning, I’m still a bit sleepy but in a good mood and thanks to Skype I’m already sitting in Marianna’s flat. As she lives in Frankfurt and I’m in Berlin, it was not easy to meet for coffee and have an interview.

O N LY T H R O U G H RUNNING MY OWN L ABEL DO I HAVE CONTROL OVER THE O R I G I N O F M Y FA B R I C S A N D M AT E R I A L S

However, the designer and owner of a fashion label, who has a little cold this morning, and me have an almost instantly lively conversation. Marianna 200

originally

comes

Marianna started her professional from career with an apprenticeship as a

Hungary and very early in her life she dressmaker. After that, she worked was fascinated by fabrics, colours and in the classical industry as a garment shapes. When she was still a child, her technician and product manager. Due mother often took her to the tailor as to this work, she had to travel abroad there were very few boutiques. There, a lot to places such as Bangladesh she collected fabric scraps from the and India - a period that still has a ground and gave them to her grandma huge impact on her as she saw the who sewed clothes for Marianna’s grievances in the production facilities. puppets. Someday, little Marianna »I always felt sick after these journeys became too impatient and started because I saw working conditions crafting her puppet’s clothes herself. that were actually appalling. One At that time, she had not even gone day, I decided that I could no longer to school yet. Later, she also sewed square this with my conscience«. her own clothes. These experiences The journey to independency began. shaped her. Her grandma especially It is the only way to control where played a major role in her life as a fabrics and materials come from, fashion designer as was the one who where her clothes are produced and taught her handcrafts.

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under which conditions. Officially,

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the label Marianna Déri has existed since November 2013, but of course preparations started months earlier.

MANUFACTURING, OR WHERE THE BUTTONS COME FROM A normal working day for Marianna Déri? There is no sign of routine in that lively woman’s life. As her label is still a one-woman-show no two days are the same. »I’ve got to organise many things at a time and of course there’s always something you don’t expect. As when I was manufacturing my first sample production, my fabric manufacturer cancelled at short notice due to supplier shortage.« In situations like this she needs to stay calm and try to be able to produce anyway, by changing amounts and colours for example. In the end, Marianna’s first collection turned out very different than in her first drafts.

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201

202

Still, there is something constant in

are manufactured there. ÂťTo me, it is

her life, a tiny daily routine that is

very important to meet the people in

coffee in bed with her husband early

person who implement my designs.

in the morning before both of them go

That applies not only to Frankfurt but

off to work or to the studio (which is

to all other production facilities. It

her living room). Mariannaâ&#x20AC;&#x2122;s collection is produced in small batches and delivered to seven shops in Germany and two in Zurich. A major part of her collection is made in Germany, e.g. in Frankfurt: in the tailor shop Affentor. Women who are long-

means I also travel to Austria in order to take a look at the button factory.ÂŤ It is quite difficult to find production facilities. You get to know new people continuously, but producers were hard to find in the beginning, especially for small batches. Marianna found a lot through word of mouth and

term unemployed can get a professional

on the internet, where she did a lot

qualification there as a fashion tailor

of research. Her current producer

and have a second chance. This year,

near to Aschaffenburg used to sew

three blouses for the new collection

for Escada.

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OPTICS

»To me, the quality of work has to be extremely high. At a fair, I discovered

THE LABEL AS A PHILOSOPHY

a button supplier from Vienna,

Marianna’s label stands for love and

which is a small family business.

femininity which is also reflected

They just shaped a logo button for

by her logo. It depicts the symbol

me. My bags are produced close to

of femininity in connection with a

Frankfurt. I try to obtain and produce

heart. Even her clothes have female

as much as possible from Germany

names and a meaning behind it. The

or Europe. Asia really is a no-go for

names may be names of friends or

me! You can get almost everything

actresses and singers that influence

you need from nearby areas like

Marianna’s work.

Germany, Austria and England.«

The 50's and 60's eras especially

She buys fabrics from England and

inspire her. It is not the image of

buttons from Vienna. As many of

women or the attitude towards life

these companies are very small the

at that time that give her ideas, but

process of selection and production

the fashion and classic styles as

is a complex task but direct contact

well as the curvy female body. »My

to the producers is guaranteed. At

customers are women who stand by

least once, Marianna takes a look at

their feminine side. They pay attention

the working conditions and talks to

to high quality and people-friendly

the employees. That is the only way

processing and they want to show

to ensure living wage, appropriate

their femininity. There’s no age limit.«

working hours and breaks as well as

Her designs work for young women

a completely equipped work place.

as well as elderly ladies. »The great

»However, sometimes I just feel it in

thing is that I of course know some

my guts that I should not chose this

of my customers in person. I recently

or that production facility. Due to my

started working in one of the shops in

former job, I have gained sufficient

Zurich, and I received an e-mail from

experiences to decide intuitively.«

one of my customers in which she

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204

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OPTICS

there’s a grey dress with a polka dot

THE HIDDEN D E TA I L S T U R N EVERY PIECE INTO A ONE OF A KIND GARMENT

belt. I thought of my friend Hanna while selecting the fabrics. She is very feminine and I had to imagine her in a dress made of this fabric. When we were having coffee she told me she wants one of my dresses and I could tell her that I named the very same grey dress after her. I often connect clothes with people and their names.«

told me how happy she is with her new piece. That’s balm for the soul.« The collections are available in four sizes from XS to L and they convince with wonderful slim-fit cuts, but they leave »enough space for schnitzel and dessert« – genuinely pro-women :).

Marianna loves to design, to sew and to pick out the fabrics. »Accounting, taxes and administrative work is what I sourced out right from the beginning.« When Marianna quit her permanent position, some people called her crazy but her husband, her family and friends encouraged

I ask her whether she has one

her to try. »My husband plays a huge

favourite piece of all her creations

role in my business as he is the one

and she starts laughing loudly. »That

who motivates me when I don’t know

really is a hard question, they’re all

how to continue, and he is also the

my babies!« Marianna likes colourful

one who brings me back to reality

clothes as they reflect her lifestyle.

by asking »Who would want to wear

Still, the colour doesn’t need to be

this?« when I spend hours designing

immediately eye-catching: There is

really crazy stuff.

one skirt that is completely black but

According to Marianna, you can always

surprises with its neon pink inner

go back to working as an employee if

lining. These hidden details make the

everything falls apart. But until now,

clothes special. »In my new collection,

everything is fine for Marianna and

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205

MY HUSBAND IS MY BIGGEST SUPPORT BUT HE ALSO KEEPS ME GROUNDED

206

her label. Her second collection is just coming onto market; she is working on an online shop and further stores. Marianna looks at the boutiques as she looks at the production facilities because they too shall suit her style and philosophy. Where will her label be in 10 years? »At the moment, I don’t even know what is going to happen in the next three weeks!« So, we will ask again in three weeks and in the meantime, I’ll visit one of her boutiques where the »Hanna« is hanging because you can’t help but fall in love with Marianna Déri’s designs. Thank you for the conversation.

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207

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ACOUSTICS

P H O T O : D I A N A PAT I E N T O B J E C T: H A R D Y R O T H F E L D Ausgabe 15 | Oktober 2014

MUSIC GOT STYLE Four Friends of sisterMAG: brother & sister, a stylist, a 210

musician, 14 different hairstyles and a day in the studio with a lot of music and even more dancing! Patricia, Max, Nadja & Max are showing how to groove and style for sisterMAG N°15.The looks are completed by our music suggestions for you.

Photos: CRISTOPHER SANTOS S t y l i n g (Clothing): K A Y L A S E A H Styling (Hair & Makeup): PATRICIA HECK JANA KALGAJEVA

Models: PATRICIA HECK | MAX RÜNZEL NADJA RÜNZEL | MAXIMILIAN PA ULY

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This symbol leads you directly to the song on Spotify Issue 15 | October 2014

212

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ACOUSTICS

GARAGE THE KINKS All Day And All Of The Night

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Nadja DRESS | TOPSHOP LEATHER JACKET | PRIVATE SHOES | ASOS

Max S WEATSHIRT | ASOS JACKET | ASOS JEANS | ASOS SHOES | CONVERSE

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GOT2B STYLE: STRANDMATTE

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MUMFORD & SONS Little Lion Man

INDIE FOLK

217

Max SHIRT | ASOS JACKET | RIVER ISLAND JEANS | CHEAPMONDAY SHOES | CONVERSE

Issue 15 | October 2014

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Max

Nadja

S WEATSHIRT | TOPMAN

TOP | PRIVATE

JEANS | ASOS

SKIRT | ASOS

SHOES | VANS

SHOES | NIKE

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219

ELECTRO BOYS NOIZE Alarm

Issue 15 | October 2014

SALSA

220

Nadja T O P | D O W N L O A D PAT T E R N S K I R T | D O W N L O A D PAT T E R N SHOES | PRIVATE sister-mag.com

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221

BUBBLEGUM LY TE FUNKIE ONES Summer Girls

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INDIE ROCK sister-mag.com

P I X I E S : Here Comes Your Man

ACOUSTICS

Patricia T- S H I RT | A S O S SKIRT | ASOS SHOES | ASOS

Max SHIRT | TOPMAN JEANS | NEW LOOK SHOES | VANS

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HIP HOP T . I . , P H A R E L L W I L L I A M S : Paperwork

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Max PULLOVER | PRIVATE JEANS | CHEAP MONDAY SHOES | PRIVATE GLASSES | ASOS

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BRITPOP B L U R : Girls And Boys sister-mag.com

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Max SHIRT | TOPMAN JACKET | PRIVATE JEANS | CHEAP MONDAY SHOES | CONVERSE

Patricia D R E S S | D O W N L O A D PAT T E R N JACKET | PRIVATE SHOES | PRIVATE GLASSES | ASOS

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C O U N T B A S I E : Diggin' for Dex Max SHIRT | ASOS JEANS | CHEAP MONDAY SHOES | NEW BALANCE sister-mag.com

LINDY HOP

ACOUSTICS

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TRIP-HOP T R I C K Y : Overcome 234

Patricia TOP | ASOS JEANS | PRIVATE SHOES | ASOS WATCH | PRIVATE sister-mag.com

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PHOTO (top): Alexey Kuzma (bottom): Lina Mallon

MUSIC and

236

the

CITY

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ACOUSTICS PHOTO: Phil Sharp

PHOTO: Elisaveta Schadrin-Esse

BRIGHTON text CLAIRE CULLEY

I've lived in Brighton for 7 years now.

vintage clothing and homewares. One

I moved here after University with

of my favourite things to do is spend

a group of friends and I haven't left

an afternoon meandering through the

since. The best thing about Brighton

streets, stopping for coffee in one of

is that it's like a little mini London but

the many independent cafes followed

without all the congestion, and it's got

by a pit stop in the Pavilion gardens to

a beach! It's a brilliant combination.

watch the world go by. The Pavillion, a

Lots of people talk about Brighton's

piece of India in the heart of Brighton,

notorious free spirited vibe and they

is something to be marvelled at. It was

are not wrong. It's impossible to walk

originally built for the Prince Regent

along on a sunny day and not instantly

in 1787 and the palace is now open as

feel at ease. The atmosphere was one

a museum. It's a must-see spot for

of the things that drew me here in the

any out-of-towner. I would then follow

first place. That and the famous lanes.

up my day with a quick tipple in one

The lanes are a maze of alleyways and

(or two!) of my favourite pubs and bars

small streets all interlinked and all

before catching a live comedy show

offering an array of antiques, jewellery,

or a gig.

Issue 15 | October 2014

237

PHOTO: Claire Culley and

Brighton's music

perform each year

scene is diverse to say the least. In the 1960s Brighton was famous for the mods and rockers and the famous feuds between them. A fued portrayed in the cult-classic film Quadrophenia. There are still mods and rockers aplenty in Brighton and they still have regular one-dayers where everyone meets on the seafront to spend the day

238

unsigned,

and the city comes alive with music fans. The beauty of the gigs being in different venues all around town means that visitors and residents spend time walking around the city and embracing everything it has to offer. I've been a few times and it's great to be at a festival and know you are going home to your own bed

celebrating with live music, food and

every night!

their transportation of choice. You can

My favourite venue in Brighton has to

always tell which day they are on as

be the Green Door Store, a converted

the town fills with mopeds, motorbikes

warehouse

and impeccably dressed mods. For this

station. It feels like a New York loft

reason it's no surprise that Brighton

inside and it always hosts great gigs

goes hand in hand with the Britpop

and club nights. I've lost count of the

movement. But it's no longer Cool

amount of times I've spent the evening

Britannia that's putting Brighton on the

clutching a plastic cup of wine and

music map. In the past few years we've

dancing on the slightly uneven floor to

been home to bands such as Blood

Northern Soul music. I recently saw a

Red Shoes, British Sea Power, Bat for

great artist called Rooster Cole there

lashes, The go team and the Kooks

and his sultry voice combined with

to name a few. The diversity amongst

the acoustics made it a pretty magical

Brighton's music scene has never been

night. I would definitely recommend

more apparent. This is largely helped

checking out their listings should you

by The Great Escape. A music festival

ever find yourself in this fair town. Any

that takes over pubs, bars and clubs

music fan would find something to

around the city for three days in May

suit their tastes in Brighton. We truly

each year. Hundreds of bands, signed

are spoilt for choice.

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underneath

Brighton

ACOUSTICS

PHOTO: David Muggleton

239

PHOTO: Elisaveta Schadrin-Esse Issue 15 | October 2014

NASHVILLE PHOTOS: Getty Images

t e x t V E LV E T ' S E D G E

240 Nashville is a big city

country musicians and

with a small town feel.

places like the Grand

Growing up in the south,

Ole Opry House still

we were both attracted

thrive because of it. New

to Nashville because of

artists can play at the

its balance of exciting

same venue that some

growth and opportunities

of their heroes used to

mixed with the Southern

play at, including Johnny

charm we were accustomed too. That

Cash, Dolly Parton, Waylon Jennings

is one of the main factors that have kept

and Loretta Lynn. That is where the

both of us here for over 10 years now.

magic happens.

Nashville is known for country music.

Just up the street from the original

This music city has roots that run deep

location of the Opry, The Ryman

and have produced many legendary

Auditorium, is Broadway. Like the

music acts over the years. The history

Broadway of another famous city,

here is a part of the story of most

New York, this street is full of music

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ACOUSTICS

and

talent.

However,

District that allow the

unlike anywhere else,

up and coming rockers

Broadway is filled with

to showcase their new

places we Nashvillians

music and established

call Honky Tonks. Honky Tonks are essentially another word for a dive bar where live music is featured. Broadway is a strip full of Honky Tonks with some of the greatest musical talent in America. It is not a rarity to walk into a Honky Tonk on a random Tuesday and hear some great country music, from some great musicians trying to make it in this competitive town. With live music almost 24 hours a day, 7 days a week, Broadway always offers a great Nashville experience. Although country music is Nashville’s main stay, that is not the only music scene in the city. The musical talent in this city is never ending and for many locals like us, who are lucky enough to work with country musicians every day, it is refreshing to find amazing indie rock bands around every corner. When we aren’t working, most locals

bands to put on a killer show. Aside from music, Nashville has many quaint, vibey areas that make the city unique. On most weekends, we can be found at one of the many new Nashville restaurants. Areas like 12th South, the Gulch and the East Side offer many delicious options of local and organic eats with cozy, cool atmospheres to enjoy the food in.

241

As a whole, Nashville is a casual city, stylistically opting for a cool, simple feel versus an overdone look. Good jeans, a simple tee and boots are the most consistent things seenity. Imogene and Willie is our local shop that custom makes the most badass jeans around. Places like H Audrey, Hero and Haven offer mixes of local flavor with other stylish options. With great musical roots and endless

can be found at one

growth and opportuni-

of the many weekly

ties, we can’t wait to

music events such

see where Nashville

as Live on the Green

goes and are so excited

and Dancin’ in the

to be a part of it!

PHOTO: Paul Newton

Issue 15 | October 2014

VIENNA

PHOTO: Angelika Hörschläger

text REBEKKA GERLACH

PHOTO: Rebekka Gerlach 242

From first setting foot

inhabitants

onto

»Austrian

Slovakian, Hungarian

machine

and German as its

»Vienna

main influences. More

Sightseeing« coach, in

than ever before in its

the

Airlines« to

the

with

Vienna you just you can’t escape the

history the city has become a melting

Waltz! Call Vienna public transport

pot for different peoples from the east

with an inquiry and you’ll even hear

and west.

it as their holding music – Viennese

St. Stephen’s cathedral marks the

Waltz, resistance in futile! So you will

centre of the old city. It’s surrounded

inevitably set out exploring the city with

by countless little alleys which are best

an exhilarating ¾ melody in your ear.

explored by getting lost in them on

By the time you reach the inner city

purpose. There are wine bars, antique

pedestrian area though the traditional

shops and boutiques selling traditional

sound will be replaced by distinctly

Austrian costumes just waiting to be

eastern European melodies. Viennese

discovered. The background music

music today is as varied as the city’s

for this part of the day is provided by

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ACOUSTICS

the sound of hooves on cobbled pavement. The sight of horse drawn carriages

such

common one in Vienna you’d be forgiven for forgetting that cars have actually been invented. Any

self-respecting

coachman will obviously sport a so-

latte at the café, that’s what the locals

called Franz Joseph beard to complete

do. Sit down, listen to the cacophony

the picture, a facial hair strategy

of the place, the piano playing and

inspired by and named for the famous

the people chatting and you will be

Austrian emperor, doing his bit to

able to catch a glimpse of what is

keep the balance between working

referred to as »Wiener Schmäh« which

marketing strategies, tourists love

encompasses not only the vernacular

and a genuine longing for glamourous

but also the special ability of the city’s

Habsburg times long gone… Instead of

people to escape their everyday worries

joining the throngs of tourists on their

and strives and to tackle sadness with

way along the famous Naschmarkt

their unique kind of dry humour.

I decide to start my weekend with a

Every one of Vienna’s cafés, or

visit to the Karmelitermarkt where I

Kaffeehäuser as they are called here,

can enjoy the best vegan porridge in

has its own history. The »Café Central«

the city along with a stunning view

used to count composers such as

of the architectural splendour of the

Anton Bruckner and Gustav Mahler

Jewish quarter. Vienna charts its

among its regulars and, due to its

very own path between the extremes

very convenient location between the

of imperial glory and an outdated

Wiener Musikverein (now home to the

cosiness catching dust. If you want to

Viennese Philharmonic) and the Opera,

stand out from the tourist crowd make

was referred to by many musicians

sure you order »Melange« instead of a

as their »café-home«. The Opera, the

Issue 15 | October 2014

243

epitome of Viennese music, still plays

of a proper scandal: More than one

an important role in the city’s cultural

distinguished lady fainted from the

concept. Free open air streamings

quick rotations and even precipitate

of opera performances, ballets and

deliveries in chambers adjacent to the

concerts are hugely popular and offer

ball room aren’t unheard of. It wasn’t

a great backdrop for a summer picnic.

until the Congress of Vienna in 1814/15

In February, of course, the eyes of the

that the Waltz became acceptable. At

whole world are on the Opera when

60 measures a minute it is still the

Austrian dignitaries and international

fastest of the current ballroom dances

celebrities flock to the Vienna Opera

as defined by the World Dance Council.

Ball to dance until their shoes wear

But Johann Strauss wasn’t the only

out. The night begins with the festive debutantes' parade and when the famous »Alles Waltzer!« (literally 244

»Everybody

Waltz!«,

command

created by Johann Strauss himself) rings out, everybody is invited to join them on the dance floor. When the Viennese Waltz was invented in the 18th century, it was met with considerable controversy and probably made for a bigger public spectacle than Conchita Wurst winning this year’s Eurovision Song Contest. It had all the marks

musician to leave a mark on the city, Mozart, Haydn and Beethoven even immortalised its name in a distinct musical style: Wiener Klassik – the First

Viennese

School.

You’d

forgiven to start moaning that Vienna is a city of the past, especially when it comes to music. But even if classical music, Melange and Sachertorte (the famous Viennese chocolate cake) are indivisible from their city of origin, Vienna is a treasure trove of things to do for 20-somethings, too. Countless beach Danube

bars

line

river

the

banks

offering a perfect place to chill out and listen to some lounge music. With 370,000

students

the

city’s night life is in save hands and sports parties

PHOTO: Getty Images

ACOUSTICS

covering any kind of music from electro

free WIFI at »Café Stein« also serves

to rock and jazz. The Donaufestival in

as a second office. Here I sit listening

spring is free of charge and this year

to the sound of the city blending with

drew a crowd of 3 million people to

the muffled chattering and clanging

its more than 1500 concerts by acts

of dishes inside the café and decide to

including Revolverheld and Milow.

just stay here until the trendy meeting

With the festival season behind us and

place of the day turns into a night bar

the days getting noticeably shorter, I

and the coffee ordered at the counter

opt for the Kaffeehaus which thanks to

is replaced by a long drink. n

PHOTO: Rebekka Gerlach

245

Issue 15 | October 2014

1 Startup Spotlight

sidestage.com

@sidestagehq

fb.com/sidestageHQ

IDEA

Sidestage connects people with amazing musicians that they can book for their own private events and parties. We enable musicians to do more of what they love by making it really easy to book them.

FINANCE

The company is financed by myself and some angel investors.

246 I grew up playing the guitar, and know lots of musicians. Here are all these crazy talented people (not talking about myself), but none of them make much money playing music. What if we could make it really easy for

them to get hired to play music? If it was easier to hire musicians, then more people would do it. Our goal is to enable more musicians to do more of what they love doing, by making it easier for them to get hired.

INSPIRATION

We earn a fee when thereâ&#x20AC;&#x2122;s a transaction on our platform. So when you, as a user, book an artist, part of what you pay goes to Sidestage to cover our costs. We donâ&#x20AC;&#x2122;t charge artists, or hit them with a fee.

REVENUES

247 I hope that Sidestage, as a business is growing. Right now we’re only live in Berlin, New York and London, but we hope to launch more cities already by the end of this year. We want to

enable more musicians to earn money doing what they love doing: making music. In five years, it’d be cool to have a then-known artist say, »I got my start on Sidestage.«

FUTURE PLANS

There are a few other websites out there, but if you really compare them with us, they’re all quite different from what we’re doing. One thing I’ve heard quite a bit is that people just ask their friends to DJ, and then they don’t need to hire a DJ on Sidestage.

COMPETITORS

FOUNDERS' PAST

Before this I founded and was CEO of Moped, a VC-backed startup that built a cross-platform messaging application. We raised $1 million, and ultimately it didn’t work out. The product was scooped up by 6Wunderkinder, and was shut down. I learned a lot through that experience.

FIRST TEAM MEMBER

We’re still really small. We haven’t hired anyone outside the founding team yet.

10 When I was growing up, we had this local music festival in my hometown, and there was always the main stage, where the headliners played, and then there was the side stage where all the local, indie bands played. The side stage was cool,

248 We literally run our company on Wunderlist and Google Docs. Both are simple, yet powerful tools. They just work. And they work great for us.

Always pizza.

We review musician profiles, but we’re open to all types of musicians, at all experience and price levels.

MOST USED SOFTWARE

MAIN FOOD

SELECTION

NAME

because it was this scene in and of itself inside the festival. That was sort of the inspiration for the community, brand and company we wanted to build at Sidestage, where any artist can get discovered and booked.

COLOUR

CITY

Everything online is blue. We wanted to stick out. Plus I think it just fit when we thought about a stage, and a curtain.

Berlin. 249

Of course! Weâ&#x20AC;&#x2122;ve had a couple parties already. We hired a classical act, two violins, and also this indie rock band from Argentina called The New Beans. We love those guys.

SELF USE

ENE RG Y

INTRINSIC

250

P H O T O : D I A N A PAT I E N T

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INTRINSIC ENERGY

251

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INTRINSIC ENERGY

A Tour Through The Pharmacy Museum text: Tobias Hauck photos: Manuela Hall layout: Tina Bergs 253

»Oh my gosh, darling, these cabinets

Professors of Heidelbergs DKFZ.

are

lovely!«

Even with the establishment of the

The predominantly female mass of

university in 1386 the art of healing

visitors squeezes through the stuffy

played an important role. Since 1937,

un-be-lie-va-bly

vault of Heidelberg Castle. Groups of people crowd around the thousand of jars, cabinets and tablets. Many visitors discover their inner herbalist in Deutsches Apotheken-Museum, the German Pharmacy Museum.

the German Pharmacy Museum is located there and today at Heidelberg Castle it is a tourist’s treat. Although health is as important as ever, Heidelberg here offers insights that might bend your perspective – and bend it right. Historically speaking.

Heidelberg is a city of medicine.

Promised are insights in to the inner

Not only so for the horror movie

world of patients today and some new

»Anatomy« and the Nobel Prize

impulses when confronted with the

for outstanding cancer research to

dramatic story of healing.

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254

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INTRINSIC ENERGY

Cause and effect

vegetarian

The contexts of therapy and well-

sufficiency, homeopathy, opposition to

being are the human sources of

vaccination, chlorine and antibiotics

power. Who can heal, can give life. Or

in chicken. Given the historical

take it. Egypt, Rome, Constantinople.

importance and romantic originality

Consequently,

appropriate

of medicines, pills and powders, a

knowledge was a privilege to attain.

tinge of dissatisfaction among visitors

Since ancient times, pharmacologists

breaks out. A virus of induced thoughts

and healers united these privileges

about the artificial, unclear and the

onto themselves. Others passed their

unethical use of medicine. »It says

the

knowledge on verbally and hence created a tacit pool of experience. Women have always been important in this context as midwives and healers. Only the monasteries of the 17th and 18th centuries enabled them to act in pharmacies, though. Workplaces like a baroque »Offizin« from the Ursuline Convent in Klagenfurt readily show

veganism,

self-

patches are made with animal fats. Why that?« Two women speculate curiously If their vegan friend would know about that. Followers

every

imaginable

medicine, be it alternative, scholarly or esoteric, find their way here. The museum takes them by the hand and

this almost magical work environment

leads them through the Exhibition.

with thousands of secrets. The

The Edict of Melfi is the founding

wooden »library of pharmacy« is

document of the pharmacy system,

packed with drawers, jars and cans.

sealed in 1231 and reproduced for

The

visibly

the exhibition. It established the

features the entire monastic-earthly

separation of the doctor and the

medical-stalls. From the drug’s active

pharmacist. What sounds progressive

ingredient on to the esoteric theory to

came without positivist science and

the laboratories and the cutting and

did not hinder walking for some

Heidelberg

Museum

thrust chamber, each instrument and each mineral and herb is available.

terrible dead ends. So we learn that psychoanalysis is pointless based

The museum grew into the eye of

on the four humours theory, what a

a storm. Discussions range from

bloodletting had to do with pharmacy

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256

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257

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258

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INTRINSIC ENERGY

and how the pharmaceutical research

underlined by stately symbols such

history could easily be the richest,

as the lion, the eagle, the elephant

most exciting and most important for

or the unicorn. Every street had

our life today. The bitter pill: In addition

such well-known pharmacies even

to cruel experiments on animals and

a few decades ago. But privileges,

humans, the current manufacturing

protection of competition and the

and financial mechanisms of the

Nuremberg Pharmacy Oath secured

pharmaceutical industry is not an

the humanity in the business of health.

issue. Padded crocodiles and snakes

The latter helped for rich and poor to

guard the historic pharmacy facilities,

be guaranteed equal treatment from

residing peacefully in time.

the 14th century, but did not prohibit

The belief promises healing, the

other daring theories from coming

pharmacist acts. Somehow. The world's largest collection of technical jars explains why this also marked the outside image of medicinal merchants. Nowhere else was there so many quality containers

up: the doctrine of signatures and others propagated ideas of the body before the bloodstream, bacteria and viruses were starting to be understood. The interactive museum

as in pharmacies. Ceramic, porcelain,

from the last century

glass, leather, wood and metal.

The pharmacy mu-

Craftsmenship galore. The »Three-

seum

spoon emblem« of the Bauhaus is the

pharmacy-“A” of the Weimar Republic.

walks, quivering with

Signet rings, portraits and private

fascination

jewelry by pharmacists make up the

having to turn to herbs,

myth of the pharmacist as humanists

mushrooms

- and lie next to »Oleum Comphorat«-

minerals for that effect.

Ethanol - in the display cases. The

But those tempted by

pharmacy has always been a brand

just that may discover

because it was this unique place. The

a list of medieval

very seriousness of business was

charms, too - from

invites

you

mind-expanding -

without or

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260

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of the museum with BASF Chemicals, there are multimedia stations that unfortunately do not work. Thus the museum remains 100 percent analog. The opportunities to share through social media are ignored. Essences, elixirs and spirits From cocoa to plantain, blood stone to wormwood, what are the effects and when was it used? Visitors tend to start to experiment with the newly gained wisdom. One can fight the stress of the next pregnancy with cubeb (black pepper). Traditional knowledge is getting a refresh and new information gets

diligently

photographed:

Plantain against bleeding, intestinal the Langer Allemannsharnisch to Virginian Snake Root. For clear vision, afterwards, the Museum has an eyebathtub out of Ludwigsburg Porcelain from the 18th century. Unfortunately, all

these

stimuli

must

remain

cramps, menstruation, burns, insect bites, animal bites, broken bones, asthma, tumors and dental or ear pain and burning eyes. Natural sciences allow checking on the

recommendations

unsatisfied because interaction is not

of the day and revealing

written in bold letters here. The best

their

you might get your hands on in one

negative effects on health.

of the museumâ&#x20AC;&#x2122;s numerous thematic

A shift of craft toward the

tours is a sugar planer or a pill

academic

maker. Even the possibilities of digital

necessary for this. A very

encounters are not embraced. Thanks

German step, given that in

to a self-declared Âťclose cooperationÂŤ

most countries, becoming

positive

and

pharmacist

was

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261

a pharmacist is nothing you need to

percent of the most visited museums

attend university for. Another German

in Germany.

peculiarity is the limited freedom to open up new pharmacies to control

The descent view over the romantic

competition. And all this is now up for

Heidelberg panorama assures us

debate again. Pharmacies are about

that historical pharmaceutical ideas

to become digitized. The museum on

may still be something desirable,

the other hand seems to be convinced to remain analog. And it might still be successful. It belongs to the refined

comprehensive and natural. At least the demand for historic pharmacist

location of Heidelberg Castle and that

cabinets seems to be huge in certain

helps put it in the ranks of the 0.2

circles. n

262

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DAS DEUTSCHE APOTHEKENMUSEUM The German Pharmacy Museum is situated at the castle Heidelberg in the Ottheinrichsbau. It's open daily from 10.00 to 18.00. You can find further information regarding tickets, how to get there and more on their website . deutsches-apotheken-museum.de Issue 15 | October 2014

264

EVERYONE UNDER

ONE ROOF

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AS THE OLDEST PHARMACY IN BREMEN, THE “ R AT H S - A P O T H E K E ” I S A FA M I LY B U S I N E S S THROUGH AND THROUGH

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text & photos CHRISTINE PETERS

The historical center of Bremen on a normal mid-week day: Old and young people are enjoying an easy-going stroll in the market place, protecting themselves with umbrellas and raincoats against the rather unfriendly northern German weather. One of the prettiest historical buildings in the market place houses Bremen’s oldest pharmacy: the »Raths-Apotheke«. First mentioned in records in 1532, the »Raths-Apotheke« is nowadays run by the Real family. Together with his parents Dr. Horst Real and Brigitte Real as well as his wife Kirsten Real, the pharmacist Thomas Real ensures the co-existence of the traditional and the modern. Thomas Real developed his interest in drug vials, fragrant herbs and different kinds of tinctures very early on when his parents let him help in their pharmacy. »Back in the days we would give away gummy bears to our client’s kids«, he remembers. »I used to collect them in little cellophane bags.« The pharmacist proudly leads through his carefully arranged premises, which have been owned by his family for 136 years. Over the years the building has been undergoing significant changes:

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60 years after the founding of the pharmacy in 1532 on behalf of the »Stadtrath«, a dedicated pharmacy building in Renaissance style was built in Bremen’s city center. In the course of reconstruction at the beginning of the 19th century, the former Renaissance style façade with a double roof was then converted to a rather plain façade, which strongly orientated towards classical trends. When the building was later destroyed by fire, the reconstruction of the façade was discussed in a very controversial manner. At the request of the local people, a majestic Renaissance style façade was erected. During World War II the pharmacy building was also hit hard and almost entirely burnt down due to an aerial bomb. Only part of the façade up to the second floor was spared. But shortly after the war, the pharmacy was rebuilt and the façade was fitted again with a Renaissance style design with two roofs.

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Today it is up to Thomas Real and his 15-person team to balance the history of the »Raths-Apotheke« with the demands of a modern company. In the entrance area one can find dark brown drug vials standing next to golden angel figurines and antique

TASK FOR THE PHARMACIST: TO ENSURE THE CO-EXISTENCE OF THE TRADITIONAL AND THE MODERN.

instruments, whereas in the rear part of the pharmacy barrier-free entrances and modern sales counters testify to up-to-date renovation measures. »The concept of our pharmacy wasn’t brought to life within five minutes«, says the pharmacist, who continues the family's tradition in the fifth generation,

»Many

generations

have made their contribution to it's development.«

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267

On the one hand, the specificity of the »Raths-Apotheke« is its central location and, on the other hand, its close cooperation with the neighboring health center. »We have a medical specialist center with cardiologists, gynecologists,

268

dermatologists

and

many more next door. That’s why we have to deal with all different kinds of requests every day.« The pharmacy is particularly specialized in naturopathy, in the production of tea compositions as well as in the subject of skin. For instance, a special skincare line consisting of facial cream, cleansing lotion, facial toner and body moisturizer, was developed. But, for Thomas Real, the most importing thing is to always provide his customers with good advice. »It is very important to listen and to deal with the clients concerns«, the pharmacist says. »At most times, we are rewarded for our efforts by the thankfulness of our customers.«

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text SANDRA ROTHFELD photos LINA LOOS layout CORISSA BAGAN

HOF-APOTHEKE

DETMOLD A MODERN DAY PHARMACY BET WEEN LOVE POTIONS AND HOME-BREWED LIQUORS.

269

Stepping inside Hof pharmacy in Detmold you are immediately enveloped by its unique atmosphere. The half-timbered facade, the interior decorations with an exquisite eye for detail and the mosaic floor make it exude the inviting air of a residential home. Hof pharmacy is located in the historic town centre of Detmold not far from the residential palace. Its decorative half-timber and historic decor makes it a fine example of the traditional apothecary profession. It was established in 1623 by decree of the regent of Detmold Simon VII., who did not want to have to rely on the Ratsapotheke (»council pharmacy«) in Lemgo, then the only one of its kind in the Lippe area and hence awarded the right to found a pharmacy to David Welmann (1590-1669). The house’s use as a pharmacy is also hinted at in its rich ornamentation. The foundation beam is adorned with pharmaceutical equipment like viols, funnels, flasks, apothecary

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272

bottles and a skull. The works show such detail that even the customary dedicational tags and recipe labels attached to the bottles can be seen. The atticâ&#x20AC;&#x2122;s foundation beam bears the benediction: Pax intrantibus- Salus exeuntibus- Concordia habitantibus (Peace be with those who enter, health with those who leave and harmony among those who live here). Nothing much, however, is known about the origins of the house. It might have been built in 1634 â&#x20AC;&#x201C; part of the masonry

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does bear that number. But the lavishly decorated cross and foundation beams could be even older. The house was bought by Florentine Keiser (1734 – 1801), an apothecary’s widow, around the year 1789 who invested 2000 gold thaler to have it adapted to her needs with the help of a family friend, Ernst Johann von Schröderß (1730-1810), member of a Courland family, who also commanded the troops of the Lippe area. He was unmarried and without his own household, so he came to join the family of apothecary Keiser (1721-1777). After the Jacob Heinrich Keiser’s death he looked after his widow Florentine and her three children. Although Florentine wasn’t a qualified apothecary herself, she was allowed to continue the operation with another pharmacist in 1782 which required several modifications to the layout of the

EVEN THE LAVISH ORNAMENTS ADORNING THE HOUSE HINT AT THE PHARMACY HIDDEN WITHIN

ground floor. The dispensary was moved to the right side of the entrance and a large laboratory was built in the back along with storage rooms. An additional stockroom used to dry, cut and store medicinal plants (more commonly referred to as »drugs«) was created in the attic. Florentine and Ernst Johann made the move to the new house in Lange Straße (Long Street) in 1791 with each of them occupying their own floor. His crest was mounted above the

door to the pharmacy. Hers found a new home above the entrance to the residence in Meierstrasse. The lovers had to keep their relationship a secret, as marriage between a member of the gentry and a widowed commoner was not an option. Since only married couples could be buried together but the two of them still wanted to find a shared last resting place, Schröder had their

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own private mausoleum build in Florentines yard, which she referred to as her »tree and kitchen garden« in 1782. She was laid to rest there in 1801, nine years before him. Their epigraph reads: Make good use of your time, your cries to call it back will be in vain. In 1850/51 the resident pharmacist Georg Friederich Quentin (1816-1882) made changes to the dispensary again. Back then, only apothecaries and physicians were allowed to be present in the actual dispensary, patients were served through a window onto the hallway. It wasn’t until the issue of the medicinal decree of the Lippe area that patients were allowed inside the pharmacy. Its beautifully crafted neo-Gothic interior decorations are 274

Hof pharmacy’s most notable feature. Master carpenter Vette from the city of Detmold sculpted the wood while the vessels were made at the Royal Porcelain Manufactury in Berlin. Above those, in oval wooden frames, the portraits of four important natural scientists specially revered by Quentin can be seen: Carl von Linné (the Swedish botanist), Johann Jakob Berzelius (the founder of electro chemistry), Rudolf Brandes (an apothecary from the nearby town of Bad Salzuflen who founded the precursor to the German Society of Pharmacists) and Justus von Liebig (considered »the father of the fertilizer industry«). The gold-plated pendulum clock, another decorative highlight, attributed to local clockmaker Jean Déjan Senior, is still as precise as it was 164 years ago. A good deal of TLC and regular winding up with a special key go into keeping it swinging steadily. Most of the interior decorations of the dispensary have been kept despite repeated modifications to accommodate changing requirements. In 1952, however, the pointed arches above the cabinets were lost

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INTRINSIC ENERGY

when the ceiling had to be lowered. The thusly created capitals have been adorned with Spanish faïence. An

ever

increasing

number

available medicines brought about another refurbishment in 1982. but the original character of the pharmacy

USE YOUR TIME WISELY, YOU CAN'T GET IT BACK.

and the building itself were again preserved by the installation of new drawers behind old front panels. The dispensary’s special character was preserved along with the old work and countertops although today they are exclusively used to weight and blend teas. Individualised remedies like ointments, suppositories, solutions and

homeopathic

medicines

are

blended in a modern lab using cutting edge equipment. The house last underwent modernisation in 2012. Several former stockrooms and offices were integrated into the dispensary so the homeopathy and cosmetics departments could be extended. An original apothecary’s cabinet with integrated work surface was restored and made part of the new design. While historically the creation of remedies according to a physician’s instructions was the main purpose of

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276

HOF-APOTHEKE DETMOLD: AN OLD PHARMACY WITHIN OLD WALLS

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Issue 15 | October 2014

an apothecary, this was later replaced by blending individual formulations. With these now being made available through

industrial

pharmaceutical

mass production the pharmacist’s 278

main task is to fulfil prescriptions by assigning pre-produced remedies to their respective needs, to inform the patient about the correct dosage and also highlight possible side effects. Possible dangerous combinations of drugs, and sometimes even of a drug and certain kinds of food, need to be addressed. In addition to classical remedies,

so-called

»standard

apothecary goods« are also sold at modern pharmacies. These include products generally regarded beneficial to the customer’s health like dietary supplements and certain cosmetics making modern pharmacies important full-service facilities.

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A SPECIALTY OF THE HOF-APOTHEKE ARE THEIR LIQUORS, AN HOMAGE TO FLORENTINE AND ERNST JOHANN..

INTRINSIC ENERGY

Hof pharmacy is also famous for its liqueurs. Paying homage to lovers Florentine and Ernst Johann, they have been on offer since 2012. Due to food industry regulations, the actual production process cannot take place on the pharmacy’s premises but all varieties are bottled and labelled here. The carefully selected blends include »Florentines Love Potion«, a pomegranate and cherry liqueur with a hint of cilantro and »Regimentsschlückchen« (»The Regimental Swig«) a classical herb flavoured cordial with some added bitter orange. All liqueurs are based on recipes from the lab’s collection of handwritten production specifications. Most manuscripts are in Sütterlin, an old German typescript, and their contents range from a remedy for thumb sucking to »Aachener Termalsalbe«, a medicinal thermal water-based

ointment

originating

from

the

eponymous spa town…and of course the recipes for the liqueurs - which are kept under special lock and key.

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280

Old

Asp

irin

ttle

s in

oto

m seu Mu acy arm all Ph la H the anue

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PTA 281

PTA = PHARMACEUTICAL TECHNICIAN A profession that was newly created in 1969, as the previous »pharmacist assistant« was omitted. The tasks of the pharmaceutical technician have increased ever since the establishment of the profession, especially by the increasingly necessary medical knowledge and the increasing competition of pharmacies among themselves.

Issue 15 | October 2014

What are the main tasks of a PTA (pharmaceutical technician assistant)? As a PTA I’m either standing in the laboratory producing medication and creams or I’m at the reception serving and advising customers.

PTA

INTERVIEW

THE HEALTH WELL-BEING STARTS WITH THE SKIN.

MAIKE BOLLMANN

THE TREND OF BB CREAMS COMES FROM ASIA. BUT WHAT IS OFFERED IN EUROPE, IS DEFINITELY MORE ADVANCED.

How do you benefit from your job in your private life? That’s a good question! I only know it this way…

282

Can you save a visit at the doctor’s by going to the pharmacy? That depends on your symptoms. We can of course recommend medication in harmless cases. But you will know a good pharmacy when it sends the patient to the doctor if necessary.

but thanks to the share of chemistry in my training, I know a lot more about ingredients in cosmetics and food than the average consumer. That is a huge advantage!

Pharmacies also offer cosmetics. Does it belong to the medical field as well? Feeling good and healthy also starts with your skin. Especially when you already have some allergies or problems with your skin, it makes much more sense to ask for advice in a pharmacy than in a perfumery. Primarily, pharmacies have medical intentions, and commercial ones are secondary. Some companies consciously chose the pharmacy as their distribution channel because of the advising services.

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Which criteria should good products for skin care meet? Above all, they should be well tolerated,

In your opinion, what is the greatest innovation the skin care market during the last years?

as natural as possible and adapted to

It is the trend towards natural

the skin type. It is important to give your

ingredients, and the rejection

skin neither too little nor too much care.

of preservatives and artificial

In our skin analysis, we don’t distinguish

additives. Natural products do

between skin types, but conditions: Is it

not always penetrate into the

dry skin, combination skin, dehydrated

deeper layers of skin but there

skin, low-fat skin or impure skin? Your

are also natural ingredients that

type of care, nutrition, environmental

smooth lines. However, I would

influences and hormone balance can

question the majority of the

change the skin’s condition.

cosmetics industry’s promises regarding skin rejuvenation. The

You are a huge fan of Japan. Which inspirations did you gain from your trips to Asia? I really like the face mask of snail slime from Korea. The mask provides moisture and soothes the skin. People there experiment far more than we do;

most important thing is to start early with the appropriate care for your skin’s condition and to pay attention to your nutrition and environmental impacts.

of BB creams comes from Asia as

Can you name three things without which no trip to the pharmacy is complete?

well. There, this all-in-one cream is

Wellness teas, cosmetic trifles

full of unhealthy skin whiteners. The

for well-being and, depending

products sold in Europe are in any

on your type, either hand cream

case more advanced with respect to

or lip balm. And, of course,

tolerance and health.

you always need a good sun

unfortunately they also experiment a lot with chemical additives. The trend

protection cream in summer. I also use it on sunny winter days.

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PTA

Perhaps Daniela is better known to many of you as »Klitzeklein« because under this name she blogs about baking and sweets and has already released several books. However, when we were planning this pharmacy special, she not only answered some questions, but also developed an exclusive »pharmacy recipe« for us (see page 286).

KLITZEKLEINESBLOG.DE

INTERVIEW

DANIELA KLEIN 284

What do you like best about your job as a pharmaceutical assistant?

How does your job influence your private life positively?

Even after 15 years at the pharmacy I still enjoy

It’s probably exactly this insight which makes me a calm and generally un-agitated person. It’s very hard indeed to drive me up the wall.

meeting people every day. That includes my dear colleagues as well as the customers behind the prescriptions. It’s especially the latter and their stories that constantly remind me of how valuable a commodity your health is.

Do you draw inspiration for your blog from your job, too?

Physicians often complain about patients who google their symptoms. Are the customers at your pharmacy like that, too?

Well, the tablet blisters

I’m afraid I’m absolutely the wrong person to ask

do come in interesting

about this as I google A LOT myself.

colour schemes which I can adapt creatively when baking.

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Pharmacies often also offer a cosmetics range. Is there any special service or related advice they can give which customers won’t get at an ordinary drug story or perfumery? I wouldn’t want to discredit drug store chains or perfumeries. I‘m sure you can find knowledgeable sales people at those, too. But of course we address a customer’s or patient’s specific problems. Many cosmetics sold at pharmacies have been developed especially for people with sensitive skin; they also tend to offer a huge range of products specifically tailored to a certain skin type. We’re trained regularly to ensure we know how to use each and every product and how to give the best possible advice to our customers.

Which are the most important criteria good skin care products should meet? A pleasant feeling on your skin is important but they also need to fully meet the skin’s specific care needs. The origin of the ingredients and how they are sourced is also important, as well as the packaging and the overall cost effectiveness, i.e. the products should still be affordable.

What do you yourself find especially important when it comes to skin care? The above mentioned criteria, really, plus I like a light, pleasant scent.

THROUGH REGULAR TRAINING, WE KNOW HOW TO USE PRODUCTS AND HOW TO OPTIMALLY ADVISE THE CUSTOMER.

What has been the best innovation in skin care in recent years? I like products with hyaluronic acid. They make small wrinkles just disappear.

285

286

recipe from

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KLITZEKLEINESBLOG.DE Daniela Klein

Red Velvet Cupcakes INGREDIENTS FOR THE DOUGH 160 g sugar 60 g butter, soft 1 tsp vanilla extract

1 egg

140 g flour 1 tsp baking powder 1 pinch salt 1 Tbsp cocoa powder, unsweetened 1 tsp vinegar 120 ml buttermilk 1-2 tsp red food colouring paste (e.g. from Sugarflair)

FOR THE TOPPING 100 g white choclate 80 g butter, soft 160 g cream cheese 50 g icing sugar 1 tsp vanilla extract

PREPARATION Preheat the oven to 175째C top / bottom heat. Equip a muffin baking pan with paper cases. Add sugar, butter and vanilla extract in a large bowl and mix everything together with an electric mixer until light and creamy. Add the egg and blend it with the butter-sugar mixture. Put flour, baking powder, salt and cocoa powder in a bowl. Whisk the white wine vinegar and buttermilk in a separate cup. Now add some of the flour mixture to the butter mixture while stirring and mix it well. Pour in some buttermilk and mix again. Alternating in this way, continue until the buttermilk and flour mixture is evenly combined. Carefully fold the red food colouring into the batter. Fill tins to 2/3 and bake 18-20 minutes. Take cupcakes out of the oven and allow them to cool completely on a wire rack. Melt chocolate in a water bath and let it cool. Add butter, cream cheese, powdered sugar and vanilla extract and stir it at least 3 minutes with a hand mixer until it is a smooth and light cream. Stir in the cooled chocolate. Either sweep cream with a knife on the pastry or spread it onto the cupcakes with a pastry bag with a star tip. Tip: If the cream is a little too soft, it can be set in the fridge until it has the desired consistency.

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MAG

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Download our #sisterMAGgoesPharmacydamsel as a wallpaper!

goes

ILLUSTRATION: Carolin Bรถttcher

DESIGN: Corissa Bagan TEXT: Thea Neubauer 289

In this sisterMAG issue

events in Berlin, Hamburg and

we invite you to join us on

Munich, we saw diverse and unique

a visit to the pharmacy.

pharmacies. After all, in this section

Not because we all have colds, but because it's a very interesting place! There

are

pharmacies:

various

kinds

Modern

ones,

traditional ones, ones where you can get medicine, or the ones where you can buy a drink. In fact, you can purchase wonderful

you will find a lot of information on the topic of pharmacies: Tobias Hauck visited the German Pharmacy Museum in Heidelberg for us, and we talked with a pharmacy technician who is better known to most of you as a food blogger, which is why she shares a pharmacy themed recipe

things in every single one. On our

with us. We hope that after this

travels throughout Germany for

you'll see your nearby pharmacy in

our #sisterMAGgoesPharmacy

a totally new light.

Ph A

sister

goes

R Ma C

PHOTOS: Cristopher Santos

| VIDEO: Lucas Milhomem

Why should you visit a pharmacy to

what kind of care should be used

buy cosmetics? They are available

and how it should be applied.

in drug stores and perfumeries as

On the following pages we have

well - that's true, but our skin is our largest organ and needs a lot of attention and care tailored to it. 290

MAG

It is precisely this attention we gave the skin of some of our readers and

put togehter some impressions of these evenings in video and photo. We want to again thank: Mr. Bong (Berlin – Bong-

blogger friends. Together with VICHY

Apotheke

we invited them to three German

Mrs. Wieben (Hamburg –

cities at the end of September to a

AEZ-Apotheke

#sisterMAGgoesPharmacy evening

Mrs. Köhler (Munich –

which not only showed a little presentation about our travel to Vichy this summer, but also the skin type of every visitor was checked by our experts, skin experts from Vichy could be asked questions about skincare and our makeup artists Thorsten Joffroy (Berlin and Munich) and Lena Schleweis (Hamburg) demonstrated which make-up and

sister-mag.com

), ) and

Saniplus-Apotheke

)

for their hospitality and assistance in organizing the events!

INTRINSIC ENERGY

25.09.2014

KICKOFF: BERLIN BONG-APOTHEKE Wilmersdorfer Arcaden Care products personally put together for your own skin. The consultation was great! @testschnupperfee

Corissa & Kayla

#sisterMAGgoesPharmacy

ÂťAfter we helped ourselves at the buffet and talked with other guests, some of the participants of the Vichy trip told us a little bit about the journey. I knew Cris' photos from sisterMAG and can well imagine how beautiful it must be there. The city of Vichy and the cosmetics are closely related, regarding the manufacturing and the ingredients - up to today the soothing thermal waters of the Lucas-source is the basis of the VICHY products. And they were the reason for this event: we all got a skin analysis, after which the VICHY staff recommended the appropriate products. Everything was written down and as a surprise we were allowed to take 4 of the endorsed products home. And not to forget the makeup stand: the recommendation to use a foundation brush was really helpful. As a conclusion I can say that I really liked the event and I already used part of the products.ÂŤ Kerstin

Nana & Laura

Ein Zweiter Blick

291

A party at a pharmacy that has to be a first for me! @photojennic

292

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293

Toni mit Sarah & Talisa

Issue 15 | October 2014

No, it's not a cake! My

#sisterMaggoes足Pharmacy -Box

294

is viewed curiosly in the subway. @tanjastweets

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295

Pastille

Vichy:

s de

part of the Goodie B ox

Issue 15 | October 2014

Was pretty 足happy bringing this goody box home last night after a super event with 足 @sister_mag and #Vichy.

@corissabagan

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More pictures of the Berlin event are here to view & download

30.09.2014

2ND STOP: HAMBURG AEZ-Apotheke Alstertal Einkaufszentrum

S O C IAL M E DIA C H E AT S H E E T #sisterMAGgoesPharmacy

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BERLIN

NAME sisterMAG Kayla Talisa Nana Vichy

INSTAGRAM / TWITTER @sister_mag @notyourstandard @bluetenschimmer_ / @bluet

enschimmer

@fraeuleinungeschminkt / @f

rlungeschminkt

facebook.com/vichy

www.sister-mag.com

sister-mag.com

HAUTTYP

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Issue 15 | October 2014

Getting a #beauty足update with @sister_mag and

300 #vichy || #sisterMAGgoes足 Pharmacy @bemoreimpulsee

My GoodieBag from the sisterMAG event, the products are called into action right now #sistermaggoes pharmacy #vichy #care #makeup

@maria. marienkaefer

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More pictures of the Hamburg event are here to view & download

07.10.2014

FINALE: MUNICH Saniplus Apotheke PEP

My terrific #Vichy parcel of the #sisterMAGgoesPharmacy event. Have now tested every足 thing and am very excited about the micelle cleaning fluid. I have very sensitive skin which is tense even after using mild washing gels. With Puret辿 Thermale I get along well. Thanks again @sister_mag @clara_online

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Had a nice eveninf at the #sisterMAGgoes足 Pharmacy event in #Munich. And at last I met 足@tonneu again! #Vichy #sistermag

@clara_online

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Thanks @sister_mag: a very instructive and interesting evening #emmaontour

@fruehstueck足 beiemma

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More pictures of the Munich event are here to view & download

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HEALING

POWER

OUR INTERVIEW WITH APOTHECARY O W N E R S TA C E Y D U G L I S S - W E S S E L M A N photos ALPHA SMOOT

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inter view VICTORIA KAU

What kind of products do you sell at Cold Spring Apothecary? Our products are natural, remedy based skincare, hair care, body care and home goods. From oils to help ease inflammation or fight acne to shampoo that encourages hair growth, our recipes are fueled by the healing power of naturals and wisdom of the traditional apothecary.

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Why did you choose the word "Apothecary"? The decision to use the word apothecary was based on the fact that our products from development to conception are often need (remedy) based. For example the first products I ever made were our Volume Scalp Oil and our Volume Shampoo. Formulated for the specific needs of my clients (I was a hair stylist at the time), they are a blend of oils and essentials that have healing properties, encourage hair growth, and promote overall scalp health. Staying true to the definition of the apothecary, I use herbs and other natural elements to blend and dispense remedy based products. Also,

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more recently we have added a tonic bar, herbal dispensary and treatment rooms to our retail location for natural wellness services like facials, massage, acupuncture and more. Where and how are your products produced? We blend all of our remedies at our "wellness lab" hidden in the woods of Cold Spring, NY. We are an all female run team and we use very traditional methods of mixing. More simply put we don't use machines, everything is carefully mixed by hand. Where do you find the inspiration for your products/product line? For the most part, inspiration comes out of need. I suffered from allergies and adult acne so that's why my skincare line was developed. Whether it's for family, friends, customers, or myself, some type of remedy is usually the inspiration. Often while researching a remedy I'll come across an herb or oil with a scent that inspires me and that becomes a part of our home goods line as a result.

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Cold Spring Apothecary is located in Cold Spring, USA, about 1 hour north of New York Manhattan

Issue 15 | October 2014

Which product is your best seller? It really varies depending on the line. For skincare, our facial oils do really well. For haircare, our shampoos are always good sellers but our sea salt spray has a bit of a following. For body care, it's our Turmeric and Neem Scrub and our therapeutic salves. 312

What services (e.g. Wellness, consultations) do you offer? Our wellness house currently offers facials, hair treatments, massage & acupuncture. There are a lot of new additions in the works for spring 2015. We also offer educational workshops from DIY product how-to's to wellness education. Does your shop have an odor? (When you enter itâ&#x20AC;Ś) How would you describe it? On any given day more then half of our customers walk in with the expression "your shop smells lovely!" It's actually become a bit of a inside joke with the sales staff, that's how we greet each other in the morning. The scent would best be described as sweet floral notes mixed with warm, woody, herbal notes. We generally have any number of candles burning, our reed diffusers, and of course on the weekends the scent of our warm tea samples that we give out to customers fills the shop.

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Your philosophy in three words? Natural, medicinal, beauty Your advice for the approaching cold and flu season? Funny you asked this question as I am in the middle of prepping for our fall workshop on Cold & Flu prevention. You should begin with defense, adding

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naturally healing plants to your pantry. You can make a tea, syrup or even a tincture of the following immunebuilding herbs: guto kola, rosemary, Echinacea,

rosehips,

hibiscus,

and

turmeric (one of my favorites, not only for flavor but also its medicinal properties as an anti-bacterial and anti-viral. I add it to my foods, and drink it in tea. From mid-September to April itâ&#x20AC;&#x2122;s part of my daily diet). In the event that you do get sick the following are great: ginger, basil leaf and Chamomile for nausea and headache, and slippery elm bark, sage and licorice root, marshmallow leaf, and elderberry for sore throat and cough. These are only a few examples!

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Outlook Outlook December While sisterMAG N째15 is still all about autumn, the leaves will have fallen and Christmas will be in full swing with our next issue. The holiday season is on our doorstep and we can't wait to get into the festive spirit for December 2014. The Christmas issue will introduce you to different ideas of Christmas - elegant and glamorous or even sporty - and plenty DIY-ideas.

sisterMAG's festive DIYs: wooden ornaments, knit jumpers, packaging ideas & patterns for elegant dresses

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Pull the plug and forget the rest of the world for a few days: we show you how to celebrate a glamorous Christmas!

Start the new year entirely stress free and healthy: we show ideas for a Healthy Christmas with innovative menus and sportive ideas.

If you have an idea for our next issue or want to help with sisterMAG, just email us at mail@sister-mag.com

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IMPRESSUM sisterMAG – journal For the Digital Lady

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Theresa Neubauer Eva-Maria Neubauer

Contributing Editors (Text)

Tina Bergs, Claire Culley, Tobias Hauk, Victoria Kau, Alexander Kords, Katharina Kraatz, Thea Neubauer, Sandra Rothfeld, Katrin Stimmler, Velvet's Edge Contributing Editors (Text & Photo) Rebekka Gerlach, Ana Kamin, Louise de Miranda, Christine Peters, Elisaveta Schadrin-Esse Contributing Editors (Food) Food Bandits, Daniela Klein, Katharina Kraatz Contributing Editors (Photo) Manuela Hall, Lina Loos, Zoe Noble, Sofie Olejnik, Diana Patient, Cristopher Santos, Alpha Smoot Contributing Editors (Video) Lukas Milhomem, Cristopher Santos Design & Illustration

Translation & Proof

Production

Theresa Neubauer (Art Dir.), Corissa Bagan, Tina Bergs, Carolin Böttcher, Martina Gruhn-Bilic, Rachael Saunder, Christina Song, Elisabeth Weber Martina Baer, Susanne Bauder, Maria Foh, Kathrin Greyer, Simone Haffner, Stefanie Kießling, Amie McCracken, Sarah Müller, Antje Reiche, Tanja Timmer Tina Bergs, Sandra Rothfeld, Antonia Sutter, Sarah Tengg

Published bi-monthly by Carry-On Publishing GmbH, G ustav-Meyer-Allee 25, 13355 Berlin. Re-use of content is only allowed with written permission of publisher. There is no liability for unsolicited manuscripts and photographs. Management Sales Marketing

Antonia Sutter, Theresa Neubauer, Alex Sutter Alex Sutter (Sales Dir.) Antonia Sutter (Marketing Dir.)

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Articles inside

On-the-go

Food Bandits: Autumn Recipes

Chasing the Perfect Light

Healing Power