Notices

 

We are doing an audit – stocktaking of our Library items.  In this regard members who have Library books, audio cassettes, videos or CD’s are kindly requested to notify the Librarian of any items still in their possession.  This can be done either by sending an email at library@germanmaltesecircle.org or by phoning Ariane on 21246967 or by calling personally at the Library.

EPSO Competitions:

The Embassy of the Federal Republic of Germany notifies that documents concerning competitions published by the European Personnel Selection Office (EPSO) in the German language are available for Maltese nationals.  These written documents preparatory for the EPSO Competitions in the field of public administration, law, economics and business administration can be received free of charge by sending an email at: 05-Seminare@diplo.de - stating the number of the competition, area of expertise and postal address. 
More information can be obtained from the offices of the Embassy in Sliema.
EPSO Website: http://europa.eu.int/epso/index_en.htm

Translators:
The German-Maltese Circle is seeking to recruit the services of translators (German / English and/or German / Maltese) to work on a freelance basis.  Those interested are requested to email at gmc@germanmaltesecircle.org submitting relevant details especially qualifications and experience.

Tag der deutschen Einheit

German Bread

To walk into a German bakery is to walk into a food lovers' paradise. Bread is taken very seriously in Germany. High street bakers flourish and varieties abound. What is even more impressive is that German breads tend to be of the healthy wholegrain type, packed with flavor and nutrients. The most popular breads include rye flour either with or without wheat. Rye flour has low levels of gluten and so the texture tends to be denser. Wheat is added to give a lighter texture and a good crust. Seeds and whole grains are popular additions for flavour and texture and, of course, regional variations means breads come in many shapes and sizes. Darker rye breads have a moist and chewy texture and store for a good length of time without going stale. They are a particularly good way to start the day at breakfast time topped with thinly sliced cheese and ham.

German breads are made from top quality whole grain rye flour and are baked slowly in steam-heated ovens, a long process that brings out the bread's distinctive darker colour, nutty taste and moist, firm texture. The baking process is based on centuries old baking methods, yet uses high tech equipment to ensure consistent high quality. Because of their high moisture content and special packaging, German bakers have developed breads that can keep for at least six months unopened. They also freeze extremely well, thus making them a convenient purchase for busy shoppers. 

The most popular varieties of German breads include:
Farm Bread (Landbrot) – the daily bread of most Germans, made from wheat with a little light rye flour for a moist texture;
Five seed bread (Fünfkornbrot) – made from wheat, rye, barley, oat and maize grains;
Three seed bread (Mehrkornbrot) – containing rye, wheat and oats.  Its square shape makes it ideal for sandwiches;
Sunflower seed bread (Sonnenblumebrot) – baked to a light crunchy texture and mellow flavour;
Wholegrain rye bread (Vollkornbrot) – the typical rustic bread found on many German tables;
Pumpernickel – a rich 100% rye bread made by a unique method involving time, skill and care;
Bread rolls (Brötchen or Semmeln) – light wheat and rye rolls decorated with poppy seeds.

German Beer 

On April 23, 1516, Duke Wilhelm IV proclaimed a law that would outlast all others in German history: the Reinheitsgebot - the beer purity edict. The decree declares that German beer may contain just three ingredients: malt, hops and water. Yeast was later added as an ingredient after the discovery of this microorganism by Louis Pasteur in the 1800’s.  And on the basis of these select ingredients, German brewers have succeeded in crafting the finest beers, emulated the world over. On average, each German drinks 138 liters of beer each year. Only the Czechs and Irish surpass them. Bavarians consume 50% more beer than the German national average, making them the nation's kings of beer consumption.

Some 1,200 German breweries employ about 65,000 workers, and German beer accounts for more than 10% of the worldwide market. Production exceeds 115 million hectoliters per year.

Germany brews dozens of types of light and dark beers, from the smoky Rauchbier of Bamberg, to the yeasty, opaque Hefeweizenbier of Bavaria, to Kölsch, the pale ale of Cologne, to the woodruff or raspberry syrup-sweetened Berliner Weisse of the German capital, just to name a few.

Brigitte Ohk 
Gestaltpsychotherapistof the German-Maltese Circle
Interviewed by Ingrid B. Kidder

Brigitte was born in Cologne, grew up in Rodenkirchen, a town south of Cologne by the River Rhine. There she attended a secondary school studying Latin for seven years but English only for three years. After matriculation she successfully completed an apprenticeship as lithographer and worked for several years in advertising. However, as she had always wanted to study psychology, she started a full time course at the University of Cologne, while still working as a freelancer in her profession. 

Originating from a very sheltered home, Brigitte felt the urge to free herself from old bonds and prove to herself as well as to her parents that she would be able to live on her own and care for herself. Her move to Kiel, a harbour city at the Baltic Sea, in 1986 was her personal challenge to survive while studying and working - thus being financially independent from her parents.       

It was in 1994 when she finally realised the long cherished wish to move to Malta. She gave up her flat in Kiel, intending to settle for a period of three months on the island, staying in Ta’Xbiex and Sliema. During her previous trips she had developed an interest in the Maltese language and had become aware of the fact that there was no handy, tourist-friendly dictionary or phrase book available concerning Maltese – German or vice versa. Having discovered this market niche she decided to write one herself. All her time and energy went into this venture and in 1995 she was able to publish the small pocket book “Sprechen Sie Maltesisch?” – “Do you speak Maltese?” 

Although she had not been looking for work, she had been offered jobs in her profession leading to interesting connections with the editorial offices of The Independent as well as the publication offices of Alternativa Demokratika. This all resulted in her making up her mind to get domiciled in Malta, which she eventually did in November 1994.  

Brigitte Ohk wanted to learn Maltese seriously by private tuition, however, had great difficulty to find someone willing to teach her. She said people gave her the impression “as if Maltese was a secret language which must not be shared with foreigners”. Yet, a high-school teacher was obliging and did not only teach her the daily language but also put emphasis on language structure and the typical Maltese “painting in words”, which she came to like. 

Visiting the International Book Fair in Frankfurt in 1995 Brigitte was approached by the German “Kauderwelsch-Verlag” to produce a book on Maltese within the framework of the Kauderwelsch Publishing House. She immediately started on the project and the result was a very successful book, of which a second edition was published already in 1999.    

Simultaneously she compiled her dictionary Malti – Ġermaniż which also came out in 1999. And now in August this year she finished her fourth book, another dictionary Ġermaniż – Malti which will be launched at the German-Maltese Circle on October 12^th, 2006.     

Due to her German background and her knowledge of the Maltese language and culture, she received an offer to teach German at the University of Malta in 1999. She accepted and is still giving lectures on the German language and German “Landeskunde” (civilisation) to students of German as part of their courses leading to a B.A. or a B.Ed. degree. 

But language was not her only interest in Malta. While applying herself to bring out these dictionaries, she took up studies again at the Gestalt Psychotherapy Institute of Malta (GPTIM) graduating in 2001. In 2003 she received the European Certificate for Psychotherapists. She explained that she likes the “hands-on” practical work, and is employed by the Substance Abuse Therapeutic Unit (SATU) at the Therapeutic Branch of Corradino Correctional Facilities (CCF). She says “I deal mostly with the bottom of the barrel like criminals convicted due to drug related crimes, from petty theft to murder, suffering from addiction or personality disorders or both.” I considered this a very difficult job and naturally asked about her personal safety. She seems to feel secure with these men, stating that most of them are desperately looking for help to solve their problems and accept her as a trustworthy person. 

Brigitte Ohk has even time for a hobby, namely horses. After originally driving around Malta on her imported 500cc Honda motor bike, she exchanged this remarkable two-wheeled vehicle for a car AND two horses, i.e. “Babrio” the gelding, and “Amy” the mare. Apart from enjoying riding daily through the fields, she uses the horses also for therapies as far as body movements and awareness, balance and breathing are concerned, mainly for children and adults with special needs. 

Spending her days with these numerous activities, I wondered whether Brigitte would find time for a life philosophy. “Oh yes”, her reply came quickly: “Wenn’s schwierig wird, Schritte verkleinern, und erst laufen lernen, bevor man rennt!“ – “When you get into difficulties, take smaller steps, and first learn to walk before starting to run.”  

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