Living

The core of the matter

Scientists at KULeuven examine the inner workings of our food

The recent InsideFood symposium of the MeBioS (Mechatronics, Biostatistics and Sensors) group was the first international conference dedicated to research on the microstructure of food. It was the conclusion of a four-year collaboration between 12 European research institutes and companies, co-ordinated by MeBioS and funded by the European Commission.

(May 22, 2013)

Europe’s green heart

Ecological improvements and citizens’ ideas should make Brussels the Green Capital of Europe

Brussels is already the political capital of Europe, but it’s also one of four finalists hoping to win the title of European Green Capital 2015, as awarded by the European Commission. The annual award promotes and rewards the efforts of city governments as they battle ecological challenges. At the end of May, the Brussels team will try to convince a jury of members from various European institutions that it should win, and on 14 June, Brussels will know whether it has prevailed over its rivals: Bristol (England), Glasgow (Scotland) and Ljubljana (Slovenia).

(May 15, 2013)

What’s cooking?

BE Café Marché Jourdan's expat contest turns up the heat and shows off local food and drink

The concept, cooked up by Patrick De Bleser and Sonja Van Caneghem of 5T Communication, is pretty simple: Many expats aren’t familiar with Belgian food outside the usual suspects, so why not invite a group of amateur expat cooks to transform Belgian terroir – local, seasonal ingredients – into something new and original, inspired by their own cultural background?

(May 8, 2013)

A quiet shift

Small-scale community and institutional projects could add up to big changes in Flanders

The idea of transition to a more sustainable way of living dates back to the turn of the century. People like the English activist Rob Hopkins began to look for answers to the question of how local communities could ready themselves to combat threats such as climate change and peak oil. An important principle in their thinking is resilience, which refers to the degree to which a system – such as a community – can withstand external influences.

(May 1, 2013)

Americans thirsty for Flemish brews

As “Belgian style” beer takes off in the US, opportunities for export abound

Walking past the long line of people waiting outside, wearing strings of pretzels around their necks and T-shirts saying “Shut up and drink your beer”, it wasn’t hard to guess what was going on inside the Lexington Avenue Armory in New York City one recent afternoon.

It was the NYC Craft Beer Festival, and locals were gearing up for some serious tasting. Once inside, they were given a shot glass and free rein among 75 brewery stands, each offering two of their finest blends.

(April 24, 2013)

Human nature

Projects across Flanders aim to control flooding while creating new habitat for wildlife

Last week, a major construction project began in Kruibeke, East Flanders. The intention, however, is not to construct new roads or buildings, but new nature: reed fields, small islands and spawning grounds for fish.

The works are part of the Flemish government’s Sigma plan, which aims to create space for new bodies of water along the river Scheldt and its tributaries. The plan will not only aid nature, it will protect against flooding.

(April 17, 2013)

Everyone’s a scientist

Public participation via the internet is shining new light on research in Flanders

If you have five minutes spare, take a look at the Woordentest, or Words Test, a language game designed by researchers at Ghent University. The concept is simple: You’re shown word after word and asked whether it’s a real Dutch word or not. If you’re not happy with your score, just play again. There are 75,000 test words available.

(April 10, 2013)

In memory of 1913

Ghent’s celebration reminds Flemings of the World’s Fair that happened right before the war

“Every time you think about 1913, you immediately think about 1914,” says Joost Vandommele. Indeed. The start of the First World War not only wiped out the immediate memories of the events in Ghent in 1913, it wiped them out of the collective historical consciousness. “There are people in Ghent now who’ve never even heard of the World’s Fair,” says Vandommele.

(April 3, 2013)

Mud, sweat and tears

The centenary Tour of Flanders will be as gruelling – and as cold – as ever
© Tim De Waele/TDWsport.com/Corbis

About 800,000 fans are expected to head out to cheer on the 208 starters – in 26 teams of eight – whatever the conditions. Indeed, the Ronde has always been associated with terrible weather, and the driving rain, wind and hail have been responsible for helping define the race’s identity.

(March 27, 2013)

Hopping to victory

Flanders’ home brewers are honing their skills to be named Best Amateur Brewer
© Michel Vanneuville

The contest is organised by Brouwland, a company that specialises in the provision of equipment and materials for the brewing, winemaking and liqueur industries, as well as offering kits for home brewers.

“We’re going in search of the best brewer who does it as a hobby. Professional brewers are not allowed to enter,” explains Stijn Michiels, marketing manager at Brouwland. “The winning team gets 500 litres of their own beer, brewed by a professional brewery. That’s a way of saying thanks to everyone who helped them along the way with a party.”

(March 20, 2013)