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質詢德籍少年何丹霖因參加反核遊行被限制入境之一事

21 三月

針對德籍少年何丹霖因參加反核遊行被限制入境之一事,呼籲台灣應打造友善、開放、自由、民主的環境讓各國的人到台灣都可自由表達意見,將於移民法做修正,並請外交部於跨部會決議時應當表達有助於提升台灣國際形象之主張。

 

德籍青年挺反核 遭拒絕入境

13 三月

德籍青年何丹霖到台南社區大學當實習志工時,參加海洋廢棄物監測活動。(台南社區大學提供)

〔記者洪瑞琴/台南報 導〕曾在台南社區大學擔任實習志工的廿一歲德籍青年何丹霖,前晚來台時,傳因曾參加反核遊行而遭拒絕入境,台南社大校長、全國社大促進會理事長林朝成昨質 疑:「台灣難道是警察國家?」對國際友誼志工如此侵害人權,簡直是「國際醜聞」,將串連各地社大與NGO團體向內政部、移民署陳情,請求撤銷限制入境。 Read the rest of this entry »

 
 

反核遊行前夕 德籍青年入境竟遭遣返

11 三月

21歲德籍青年何丹霖(Daniel Helmdach)2年前參與台南市社區大學活動照片。圖片來源:翻拍自台南市社區大學網站

新頭殼newtalk2013.03.09 林朝億/台北報導

21歲德籍青年何丹霖(Daniel Helmdach)昨(8)日下午來台時,被移民署疑似以2年前曾參與台灣反核遊行為由拒絕入境,並於今晚11時許遣返德國。何丹霖2011年曾在國際青年交流協會(ICYE)安排下,在台灣從事一年志工活動。他服務的團體「台南市社區大學」主任林冠州表示,2年前遊行後,調查站曾來問過社大,他為何參與該遊行,但並未告知已違反台灣法令等等;這次何丹霖來台,只想單純地回來看老朋友,會被拒絕入境,令他們相當驚訝。

林冠州表示,他是下午5時,接到ICYE台南分部打電話給他,告知何丹霖被拒絕入境事情。他說,德籍青年何丹霖是於2011年左右在台灣從事志工活動。當年福島核災後,反核團體於北中南各地發起430廢核遊行。何丹霖因為生長在德國,接觸過許多德國反核資訊,他也想看看台灣遊行是如何舉行,因此陪同他們去觀摩,遊行當天也沒有上台演講。

林冠洲表示,不過隔天自由時報正好刊出一張何丹霖在台下幫忙的照片。調查站就來向台南市社區大學及ICYE台南分部詢問,何丹霖來台的目的。他想,問過後,調查站也沒有進一步行動,何丹霖也沒被約談,應該就沒事了。豈知,今天居然會被限制入境。

而在桃園機場協助何丹霖的環保人士林長茂表示,機場移民署特勤隊楊隊長僅告訴他們,何丹霖因違背「入出國及移民法」第18條第5項,即「申請來我國之目的作虛偽之陳述或隱瞞重要事實」,遭拒絕入境。他們臆測這應該跟何丹霖2年前參與反核遊行有關。

民進黨立委林淑芬得知後立即致電移民署長謝立功。據林淑芬指出,移民署告訴她,何丹霖遭拒絕入境,是根據2010年國安會召集的跨部會聯合審查會做出的結論,以曾從事簽證目的以外活動,處以拒絕入境3年處分。至於到底是哪些具體活動跟簽證目的不符,移民署跟她說,他們也不知道。

此外,何丹霖遭限制入境時,也傳出他的手機遭移民署沒收插曲。但移民署長謝立功卻告訴林淑芬說,那是因為何丹霖的手機晶片與台灣系統不符所致,移民署並沒有沒收他的行動電話。

2011年何丹霖來台從事志工活動時,曾因為代表台南市社區大學寫信給英國泡沫紅茶店事件,廣泛被台灣媒體報導過。當時Bubbleology(泡泡學)老闆阿塞得在英國倫敦市開設第一家台灣珍珠奶茶專賣店,發燒熱賣,引發媒體報導。何丹霖寫信給阿塞得說,台灣將於當年5月1日強制實行自攜環保杯得換取折扣的新政策。希望英國的他們的專賣店也能跟進。阿塞得則回信表示,將把推動環保杯的政策,列入董事會討論。

 
 

Irish cooking week

25 六月

Ireland, the emerald island populated by leprechauns and hard drinking, jolly Irish. Well, that is at least a very stereotypical image of Ireland. But isn’t there always  at least a tiny grain of truth in those clichés? When it comes to traditional Irish cuisine and stereotypes you would think so, at least if you take our cooking samples as representative for Irish dishes.

But what do I mean by these cryptic remarks? Well, what do you think of if you hear “Irish" and “typical dishes"? If you say anything with potatoes, then we are on the same wavelength, because that is what I, and I guess a great part of  Irish and non-Irish people, associate with Irish cooking. Historically grounded in Ireland’s poverty, the potato became an essential part in the low classe’s diet during the 17th century.

So, to pay tribute to the importance of this crop to a former great part of the Irish population,  the dishes we prepared also contained it to a more or less great percentage. These dishes were on the one hand the traditional Irish Shepherd’s Pie, although it actually was a stew, and the Irish potato bread.

The stew was the second dish in our cooking class that contained meat, which can be thought about in different ways but which was not very easy for me to agree to. Especially as the stew contained lamb meat. The preparation however was very easy so I didn’t have to help a lot and since it was very similar to the procedure of cooking Hungarian goulash the students were already experienced in it.

The bread was also a matter of minutes as it doesn’t contain yeast and hasn’t to be waited for till doubled in size. Actually it is not more than a flatbread and consist mostly of mushed potatoes and a bit flour. We also falovoured it with scallions which really went very well with the potatoes.

Although the students didn’t use as much butter as the Irish do to go with the bread I think that they liked it quite much and they were also very pleased to eat meat again in a vegetarian teacher’s cooking class :wink:

Of course one of the most typical emblems of Ireland could not be misse; can you guess what it is?

Irish beer to be sure! But real Irish beer, i.e. stout not lager beer which is more typical for Germany. And naturally we had beer from the most famous Irish brewery, Guiness! it really tastes quite bitter, but really Irish!

I for my part enjoyed the relaxed atmoshere which was due to to the simpleness of the dishes but also due to the students’ increased experience and I discovered that me too, I like the potato bread very much.

Go on and try it yourself!:o

 

Belgian cooking week

22 六月

Bon jour! Goedendag! Guten Tag!

These are the three possibilities people greet each other in belgium, dpending where you are. That is because Belgium is trilingual, French, Dutch and there is even a small German speaking part.

Most Europeans know that (or should at least) but for the students in the TCU it might have been a bit surprising that not only in Taiwan or mainland China people speak more than one language. But what do people think of when they think of Belgium? It is a rather small country and not so present in non-European peoples’ minds when they think of Europe.

At least I thought so, but i found out that surprisingly many of my students knew something about Belgium, be it its linguistic specialty, the Belgian chocolate or of course the Belgian beer. What was new to them but what I thought they perhaps might know were the famous Belgian comics that are very famous and well loved in all over Europe. So I eventually teached them something new-and that is what I am there for anyway :wink:

Also the fact that the Belgians have a lot of religious or historic parades and festivals was something interesting and fresh for the students and hopefully helped them to form an impression about Belgium and its people.

But what did we finally cook ?

Of course the two most famous dishes of Belgium: French Fries (or rather Belgian Fries, for it is a Belgian invention) and Belgian, or to be more precise Bruessells waffels.

Both the dishes are not difficult to do, but i will share the Fries secret with you: You have to fry the potato stripes TWO times, not only one. The second time they need to be fried in a higher temperature, but only very shortly for about 2 minutes. This way they become crispier.

For the Bruessells waffels we even bought some waffle irons. But I missed the *beep* noise with them that indicates the waffel is done, it belongs to a real waffel iron in my opinion! :?

Anyway both the Fries and the waffels met the full appreciation of the students and we even had chocolate sauce and ice for the waffels!

So to sum it up it was a successful, albeit unhealthy, excursion in the land of the Belgian cuisine :D !

 

Hungarian cooking week

19 六月

Finally, with a bit delay *embarrassed cough* :oops:   I want to present you our Hungarian cooking week.

So, what do you think of when you think of Hungarian dishes? If your answer is goulash, than you stroke home :wink:

This beef stew is really very easily prepared but I don’t think that is why it was that popular with the students. The reason for them liking it so much was certainly for one that it was the first dish containing meat since we had started the course.  On the other hand, I think it was also due to the rather spicy taste and the soupy consistency, which are both features often found with Taiwanese food. The most striking feature of goulash however is of course the extensive use of paprika which really is the most prominent taste.

As I am vegetarian I couldn’t taste the soup, so I can’t report anything about the actual taste, but it was me who seasoned it and apparently I did it well :lol:

The other dish we prepared was langos, a Hungarian yeast flatbread that is baked in a frying pan. Like in our Polish and Czech cooking week we also served it with sour cream, this time mixed with garlic, which I think really adds a lot to its flavour.

All in all it was a really relaxing and easy cooking session, because the dishes were really staightforward and could be finished without any tricky knack. But I think this showed once again that simple dishes can be as delicious as, if not even more delicious than, sophisticated haute-cuisine creations.

To sum it up, I can only recommend you to stick to this kind of easy but tasty dishes and for me especially the langos is a recipe I will keep in mind. :-)

 

Czech cooking

25 四月

After I had to cancel the last lecture class due to my illness, we started the Czech week straight away with the cooking part- which is the best part anyway^^!
This time we focused on only one main dish which can be combined with different sauces. The very typical dish I am talking about is called Bohemian dumplings and I like to think of it as an equivalent of the French crêpes ;)
The preparation is really easy, just a simple yeast dough with eggs, that is formed to rather huge dumplings and cooked in boiling water.
Thanks to my affinity to cooking dishes that involve any kind of dough I start to be titled as the “dough master”, which I think is very flattering.
But after having already had some practice in the last cooking classes, the students start to become masters in the art of making dough themselves. I was really proud to see that apart from some minor adjustments, all of the students managed to produce a good piece of dough by themselves.
This really makes me feel that I have, however little it may be, succeeded in teaching them something new.
Besides the educational triumph I am also glad to say that it tasted really good and just as it should. We even got fresh parsley for the mushroom sauce, thanks to my dear and dedicated colleague Passion who found it on a market on Sunday and managed to keep it alive till Friday ;)
I was a bit positively surprised that the students shared my taste regarding our self-made apple compote and renounced from adding any sugar, as we used raisins and apple juice which contain enough sweetness.
What I was able to observe again is the diligence with which some students arranged their food and their eagerness to experiment and give the dish a new, tasty twist. This enthusiasm for food and the care shown during its preparation is something that I have seldom experienced in Germany and of which I think as a typical Taiwanese feature.
With this look-out to expect me in coming cooking lessons i am really looking forward to the next weeks!

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German cooking week

15 四月

Finally and with some retard on my side *embarassed coughing* I present to you the results of our German cooking week!
So what did we do? Well what do you think we did?^^ As I am from Bavaria we did some really traditional Bavarian recepies: First, of course, the symbol of Bavaria, the pretzel!
The problem with that is that it may be quite easy but there are a few steps to take in the procedure and that takes some time; this problem was gravely aggravated by the lack of efficient and working ovens… but still those which got baked really looked good and I guess the students thought it was worth the effort of having had to knead a lot before!
The second dish is as well  a typical Bavarian as an Austrian one and in want of an appropriate translation I just call them “fruit dumplings!
Traditionally apricots or plums are used, but again we lacked these ingredients, but what is creativity made for? So we just used pieces of aples and pear(the Asian round ones though^^).
The main challenge of this cooking lecture was the choux pastry, which is a special dough, for the dumplimgs, because it just got too sticky in every group! I think I have to continue experimenting with the ratio of flour and liquid, I will tell you if I found the perfect one, because all recepies are stating it differently^^!
All in all it was still a lot of fun and I guess the students will become real dough-experts during this course! XD

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Polish cooking week

10 四月

Last week our cooking class prepared Polish dishes after having had the lecture one week before.
After my sometimes very serious presentation about the Polish people and their sufferings, of which a high percentage was caused by the German people, and my earnest emphasis of their great cultural influence I think the students were looking forward to some more fun kind of class again! ;)

The dishes I picked for the Polish week were for one Pierogi- a very typical and popular dish in Poland, especially on Christmas as far as I know. The Pierogi are actually very like the Chinese typical dumplings and could also be described as filled noodles.
What is very different though is that we filled them with sauerkraut and mushrooms- no meat because I am vegetarian, a pity for the students^^.
The Poles are very similar to the Germans in that regard and like to eat sauerkraut rather a lot, and I for my part totally understand them.
We served the Pierogi with sour cream which is a real good combination in my opinion and of course you can also fry them after cooking (also very tasty) just like the dumplings in Taiwan.

The sweet dish we mad is called Krusczyki- but don’t ask me about the pronunciation, I have no idea^^! And people say that German is difficult!
Well the special thing about the Krusczyki is their shape, as they look like, or should look like if you get it right, bowties. The dough contains a lot of eggs and the pastry is fried in hot oil instead of being cooked.
For the finish you just have to spread icing sugar over the Krusczykis- it looks really pretty!
We also experimented with jam and Nutella as a dip-it is really delicious- but I am not sure what a real Pole would say to that^^!
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German class

19 三月

This week the country to be presented was Germany-my own homecountry. Of course I wanted to do this presentation especially good and interesting-everybody wants to show the nice sides of his or her country. Unfortunately I was not able to show all the slides of the presentation that I had prepared because the administrative stuff took quite a while. It is a neccessary evil and a non-recurringhe one, but I was a bit disappointed I couldn’t share everything with the students.
What I myself discovered as I searched the internet for information, that a lot of people still seem too have the old prejudices against Germans and think that we are all  Nazis. That made me quite sad because although I think it is very important that we don’t forget our past and that we are conscious of the crimes and the guilt of the German people, the rest of the world should try to give us a second chance and remember that the majority of Germans still alive today were small children or not even born when the Nazis ruled over Germany.
I was also quite surprised but very happy that really as good as al the students attended this cultural part as I requested them to do.
I tried to introduce some of the German culture that they are perhaps not very familiar with, like classical music or also literature which I will try to give them a better understanding of in the next class. Of course I also presented them typical German stuff like beer and the German stereotyp of the serious, tidy, punctual, hardworking citizen, but I relativated this image and hopefully gave them a more correct picture of Germans- we are quite like the rest of the world, we are just more likely too follow the many rules society everywhere sets.
I honestly hope that my attempt to give them an impression of the German language, especially the Bavarian dialect was received well and did not overstrain or tire them. I invented a small quiz to make them familiar with some typical Bavarian expressions.
All in all I am grateful for the students attention and hope that they are genuine and brave enough to tell me if I ask to much of their attention span or if my presentation grow too tedious.

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