„Language, literature, culture, society, politics and the arts are all inextricably intertwined and feed off of one another. Communication is the key and language just a small component.“
Life with Coach Pop
In 1982, while at an international competition in West Germany, national Olympic weightlifting coach, István Javorek defected, leaving behind his wife and only daughter in a country still under the control of the Ceausescu dictatorship. Separated for over two and a half years, the family was reunited in the United States. Seven months after coming to the US, Henriette Javorek, then 12 years old, wrote a little novella that traced her family’s journey from Transylvania to Texas and depicted with great naiveté and emotion the dramatic events and hardships surrounding this turning point in her life.
We Fade To Green
When Margit’s Transylvanian grandparents no longer manage to live on their own, they move in with their daughter and her family in the US. Throw in three kids of different ages and a black cat, and you might think you’ve figured out the story.
Joann Thornton and Her Last Will
JOANN Thornton is about to retire … and she is not happy about it. There is so much she has not yet experienced. There is so much she regrets. JOANN is confused, disappointed, angry, and everything in between. Determined not to miss out on the rest of her life, JOANN sets out to experience unfulfilled fantasies, to find an unconventional way to retire, and to make an important decision about her last will.
El arte en Argentina / Art in Argentina – Language and Culture with Dr. J
- Integration, Emotionality, and my Name DayWritten by Henriette J. Runte
In Germany, in public life, I am always on my toes, always second guessing myself, never allowing myself to fully relax. I always question my instincts first, count to ten, and then react in order to make sure my reaction is culturally appropriate. […] But where does my emotional identity come from?
- One pig – one year – so many mouths fedWritten by Sebastian Junge; Translation by H. Runte
Traditionally, we process a whole pig in my organic restaurant at the beginning of the year. For us, this is pretty much the most exciting part of our work when it comes to processing animals. The variety of products that can be prepared from the whole animal is pretty unbelievable, as is how much yield we have from one animal and how many people eat from it. …
- Ein ganzes Ackerschwein für das nächste JahrGeschrieben von Sebastian Junge
Traditionell, wenn man davon im 5. Betriebsjahr sprechen kann, verarbeiten wir am Anfang des Jahres ein ganzes Schwein in meinem Bio Restaurant. Das ist für uns handwerklich so ziemlich am spannendsten, wenn es um die Verarbeitung von Tieren geht. Die Vielfalt an Produkten, die sich aus dem ganzen Tier zubereiten lässt ist schier unglaublich, ebenso, wie viel Ertrag wir aus einem Tier haben und wie viele Menschen bei uns davon essen. …