Lappach

I have to say that leaving the beautiful valley in Lappach, Italy was much harder than I imagined. While I was there, I felt at home in the beautiful, craggy Alps, that reminded me of my own Rocky Mountains, and I fell in love with the thrill of speed. Much like when I’m riding a bicycle, once I got comfortable skiing, I was enamored with the speed of it, and it’s amazing how much I improved so quickly. I only fell about 10 times the whole week and not at all in the last days. I went from skiing “pizza” to skiing “French fry” as one of my Colorado friends so eloquently put it.

There’s nothing quite like riding the ski lift to the top of the mountains at Sonnklar to enjoy a 360 degree panoramic view of snow-covered peaks and valleys filled with quaint villages, and knowing that the only way down is in your own hands. It was amazing how over the week, the slopes that seemed impossibly steep to me started to look downright inviting, and the extreme s-curves across the slope to slow my skiing turned to more gentle swoops with my increasing speed. The euphoria of the views and the speed enabled me to ignore the exhaustion that would soon set in at the end of each day. I could’ve skied forever.

On the last day, I took the test that the 11th graders had to undergo, and I came out with a ‘2’. In the German grading system, a ‘1’ is pretty much perfect, and a ‘2’ is very good, so I was pleased. The students really seemed to enjoy that I had to go through the test as well. Everyone in my ski group came through well, so we were all pleased. Learning to ski with the class allowed me that chance to talk to a lot of the students, and I’m now reaping the benefits of this in class. The seventeen-year-olds have been a tough crowd, but since I’ve worked with them after the ski trip, they seem to trust me enough to speak more. They are smart and really a pleasure to work with. At least if I had to leave the Italian Alps behind, I left with a group of students and teachers who have enlarged the family I’ve been lucky enough to build since I’ve been in Germany.

Deine,
N*

Somersault

16. Januar 2011

Day #2 on the slopes: Blaue Piste: erledigt. Rote Piste: erledigt. Schwarze Piste: überlebt. On my second day, I was able to manage the blue and red ski runs well, but I would consider my execution on the black run an act of mere survival. We continued to practice technique, and starting in the morning was rough, but at least it got better. Maintaining parallel skis is now at least a possibility, and when I can do so, turning goes much better. The problem is that even though I can, sometimes I don’t, and that’s when interesting things start to happen. Especially when it’s steep, and I’m a little nervous some very interesting things start to happen. Like sliding 50 feet down a black slope, getting turned around and ending with my head downhill and my skis over my head. The only way out was a back somersault. But really, most of the time, I’m feeling more and more confident, and loving the chance to learn so intensively. We’re skiing about 4-5 hours each day, and we work with the ski instructor (one of the teachers from our school in Dessau) for most of the time, so at the end of the day, we’re all spent.

At least I’m less tired today. However, I’m not any less hungry, which is good because you really need to be hungry to eat dinner here. The house where we’re staying is owned by a family, and every night they prepare dinner for us. It is perhaps some of the most fantastic food I’ve ever eaten in my life. Being veggie is not a problem; last night I even got cheese spaetzle made just for me. Needless to say, we are being fed well after a strenuous day. And dinner is in ten minutes…score!

Deine,
N*

Let Them Eat Fish!

15. Januar 2011

Long, long ago I promised an update on what it’s like to be a vegetarian in German. Here’s the skinny: Definitely doable, albeit periodically frustrating.

Here’s why:

1. Most traditional German food involves meat and some kind of gravy with potatoes, dumplings, or the like, or it involves some kind of sausage. Of course, there are many other things to try, but I do think it’s a shame that it’s very difficult for me to bond with people here over their favorite meals. Food ties us together in so many ways, so it’s a shame to miss out on part of that aspect of the culture.

2. Right now, being a veggie in Germany is like being a veggie in the U.S. about ten years ago. (Granted it is not always easy in the U.S., but certain steps forward have been made). Many people’s first reaction is to try to feed me fish. I know that it’s meant well, so I’m not offended, but I am not a pescatarian, so I don’t actually eat fish, and I also happen to be allergic to seafood. Oy. Try explaining that in German three times fast. Sometimes people also don’t realize that I also can’t eat broth made with meat products – an honest mistake – but then they feel badly and I feel badly, plus I don’t like to put anyone out, so it just turns into an awkward.

3. And possibly the worst: “Well, you can eat X because you can’t eat Y, too…but you could…” I find this distressing. I’ve never asked anyone to be veggie. I’m not even asking for a special meal; there have been occasions where I’ve offered to eat bread and cheese. All I want is for everyone to enjoy a meal together, whatever we have to do to make that work, so please, don’t try to change my beliefs without knowing my reasons. I promise to respect yours.

Thankfully I have a very understanding network in Dessau, not to mention that I mostly cook just for myself, so in everyday situations, it’s really not a problem. Most people are really flexible and helpful, and my German friends all seem to enjoy my recipes. I even got a veggie cookbook from the English teachers at school for my birthday, which I’m looking forward to using when I get back to the U.S. I’ll just have to get fast at metric-to-English conversions!

Deine,
N*