Back to School!

So, after a fantastic, sunny 5 days in Palma de Mallorca, I am back in Vienna and studying like never before (not compleetly true, school is quite a bit easier here).
As you can see, I have not put in the effort in the last two weeks as I would have liked to with this blog- but don't worry! I am jumping back on the horse. I have to say, blogging when you're laying on a beach in the Balearic Islands isn't exactly easy.

This past week in Vienna, I took part in my first "block lecture", where the entire class takes place within a week. This week, for just under 3 full days I studied the Safety and Quality of Organic Foods. What have I learned this week? Organic Food is better than convential. Who would have thought.

I'll see in my studies for the exam if I learn any more.

two stops from the oldest zoo in the world.

Thats right! I, Shannon Audrey Harbers, live exactly two underground stops from The Worlds Oldest Zoo. Located at the former summer residence of the Habsburgs, Schloss Schönbrunn, the  Schönbrunn Zoo was founded as early as 1752 by Emperor Franz I. 

Intrigued, I find myself with a year-pass and over 750 wild and domestic animals to visit. 

So Tuesday after class, Michelle and I set out to explore the wonders at the Schönbrunn Zoo, after having a picnic lunch in the gardens at the palace of course. Sitting in the courtyard, we caught a glimpse of the first signs of spring here in Vienna. With the sun shining and the birds singing, landscapers filled the detailed flower beds with annuals and tourists filled the walks. 


Once in the zoo, Michelle and I had crazy good luck with the animals -mountain goats fighting, tigers chasing each other, and even leopards ripping apart beautiful white bunnies. 

So happy to see the sunshine in Vienna. The last few days have been quite uneventful, consisting of long afternoons at the park with a good book, some excellent coffee shops, and even a delicious (and cheap!) thai dinner. 


This past weekend a trip was also made to the Haus der Musik- where we learned about a good handful of Austria's great composers, and even made some music of our own. Conducting symphony's and experiencing the elements of sound was a full days work, washed down with a massive schnitzel and a traditional Austrian brew. 

I have to admit, I am enjoying all the free time, and deep fried specialties. Wouldn't you?


shannon xx

Nom nom nom

Eating Animals. 

Whew... tough topic. A week or so ago I mentioned this book that I had started reading about eating animals, called Eating Animals, not coincidently. This book is currently a best seller by Jonathan Safran Foer that discusses many different sides of factory farming. Such as the downfalls, obviously, why its happened and why we need to fix it. 

Now I don't want to just reiterate the book in here- it is only one book, and factory farming is an extensive, highly debatable business with many people involved. Here, doing as much as a blogging landscape architecture student can do, I want to inform you.

Before I begin, you must be wondering how I am going to relate this ongoing debate over factory farming to landscape architecture? I have not quite decided yet (to be completely honest) but hopefully by the time I finish this entry, or by the time I finish this book, I will have sorted something out. 

I am not suggesting anyone reading becomes a vegetarian. In no way am I trying to change anyones opinion when it comes to eating meat, or any animal bi-products. Your decision and your beliefs are yours, for your own reasons. I simply ask that we educate ourselves. Rather than skipping the article about some environment crazed woman trying to change the world and sue everyone, read it. Listen to the news when Smithfield Foods is sued once again for violating countless environmental laws, and note how quickly it all goes away. You will be surprised what you find. 

Also, while I mention them, Smithfield Foods, Inc. is the largest pork producer and processor in the world. Check out their website: http://www.smithfieldfoods.com/. 

When you Google Smithfield Foods, Inc. you find nothing but good things, I dug through articles and found nothing except awards for environmental stewardship and how much money they are making. It wasn't until I took a stab at YouTube that I found dozens of videos  documenting tours of these pork producing facilities. Yes- some of these videos are a little extreme, but the footage is not. I can honestly say that I could not get through one entire video. This included tours of Tyson Foods, Inc. as well as other large meat production companies. Try commenting on one of the videos from Smithfield (you won't be able to).

This all kind of started by accident for me. In no way was I looking for the disturbing news I have now found myself surrounded by. I mean, it will take me 3 days to sort through all the articles I have bookmarked in my browser. This started with me not being able to find a decent English novel anywhere in Bologna, Italy. I finally grabbed this Eating Animals book, and just started reading it upon my arrival in Vienna. I wasn't that interested at first, I was avoiding cracking it open because I knew what it contained. Not surprisingly, I didn't want to know any gory details about meat production. And now here I am, fully engulfed and somewhat enjoying it. I like being somewhat aware of what our world of 'farming' has actually become, and considering what changes need to happen to fix it. I think the best things any of us can do is educate ourselves, and know what it is. It isn't hard to do this, it is an ongoing problem all around us. People just need to be aware.

Knowing the scale, and the extent of what has happened to farming is what changed it all for me. Yes of course animal welfare and the health of our environment are at the top of the list. But when I began reading about how unhealthy this meat itself was for us, or even how unsafe it was to live in close proximity to these farms, I really began my research. Now it is hard to find information on this. Extremely hard. These massive companies have absolutely everything protected and covered up. No valid information directly from the company is open to the public. This is where I recommend reading Eating Animals by Jonathan Safran Foer. I feel kind of like a spokesperson for this guy, and in a way I am. I don't care if it sounds like I am selling this book, it is a well written book documenting extensive interviews with countless people in this business. It gives us, the general public, an eye into the complicated, multi-billion dollar industry of factory farming, and puts it into perspective. So? Read it, or read something equivalent. I mean, your health is at risk just eating chicken.

Okay, enough preaching. Just consider what I am writing, its one of my new found interests and concerns :P. 

And what is one 20 year old landscape architecture student going to do about it? 

Well, to start, inform all you readers, push for you to inform yourselves more, AND let the people you care about know. As cheesy as all this sounds, it really is important. First for the safety of billions of mistreated animals every year, second for our earth (we only have one), and third for your own health, and the health of our children and grandchildren. And as one of my fellow students recently posted in one of her blog posts, a little cheese never hurt anyone. (Thanks Laura!)

Now, to help out this overpopulated world of insane meat eaters. 

EAT LESS MEAT. Some would say.

OR! since no one is going to eat less meat, or enough to change the insane rate of factory farming anytime soon. Consider what a landscape architect can do to improve the situation, and push this world into new methods that will help rather than damage it even more. We need to adjust our ways of thinking, create new methods and develop new technologies - to be able to eat what we want, BUT be sustainable and respect the welfare of animals. Obviously.


My suggestions? 


Eating local! Eating less.. Haha. 
- just consider eating less meat, it won't hurt you.
Less chemicals, using waste wisely.. ie. Composting! Its easy!
- do you really want all those chemicals and toxins in your body?

Vertical farms! Agriculture takes up WAY too much land. Save space, duh. 
- controlled environments, less chemicals, can be put right in the city, saving on transportation.. need I say more?


These are just.. 3 suggestions, thats all. But the opportunities are endless, all it takes is people understanding what 'farming' today has actually become. If these 3 suggestions were implemented today, and everyone took part in this.. this would change dramatically. However, things don't work that way, and change is going to take time. The world won't change instantly, it's going to take years and YEARS.


So now that I have thrown an insane amount of information and personal opinions down your throat, I will summarize my rant. As I said at the beginning, I am not trying to change anyones opinions, or make anyone a vegetarian. Quite simply, my only intention in this post was to inform you of how horrible the business of factory farming has become, and suggest that you learn more. I could go on and on about all the things I have been reading about lately, discussing overpopulation, sustainable agriculture and even the processing of chickens, but I will not. If you want to learn more you will.


I will leave you with a few of the many articles I have found, published in the last 2 months. Also, never eat at KFC.


Ciao all, shannon xx


On vertical farming:
http://www.longislandpress.com/2011/02/27/vertical-farming-the-future-of-our-food/

Good to know people I guess:
http://www.huffingtonpost.com/scott-edwards/florida-could-photo-of-pi_b_835703.html

Blog, excellent info about drugs on the farm:
https://news.change.org/stories/fda-fails-to-get-farm-animals-off-drugs

It's Patio Season!

Ahh patio season. I do believe I feel its presence here in Vienna this week. The tables, wicker chairs and massive umbrellas are creeping out into the streets like every year on those first few warm days. Ahh patio season. 


Now what exactly is patio season you may ask? Well, a patio.. usually a paved outdoor area adjoining a house or restaurant, is where people gather to enjoy various foods and drinks, typical of the Spanish! And the season for this is as soon as the sun is regular, and you can ditch your coat. Well, in Europe so far it doesn't even have to be warm enough to ditch your coat.. they just bundle up and find a spot in the sun. It's all the same! 

What is so desirable about patio season anyways? Why is there this massive flood of people that suddenly want to eat outside on the street and in their backyards? Its insane, inside the restaurants tables are empty, outside on the sidewalk you can barely find one, let alone get past all the people. Isn't it awesome? Everyone wants to be in the sun, soak it up and get a taste of the upcoming summer. With the past few days in Vienna being absolutely gorgeous and sunny, warm enough to leave your coat at home, people are filling the streets and indulging in this beautiful thing known as patio season. 

It is an international thing too - in every city when the sun comes out, you will find people sitting outside eating and drinking. In every city there are patio's covering the streets, sidewalks and corners, they are filled with people chatting. It is a great sign of life again, winter is over! and spring is finally in the air. It doesn't even have to be on a patio, tis the season for picnic's too! People eating on the edge of a fountain, a bench in the street, anywhere really. Street vender's are out, gelato stands have opened up, everyone is eating outside. 


Ahh patio season. I hope it sticks around for good now. 
shannon xx

Looking for Inspiration

Consistently, for the past 65 days, give or take a few hours, there is always one thing in the back of my mind. Probably not what you would guess, but that thing is: this blog. I am constantly thinking about different ways to approach this, different things to write about, eating new things, reading about eating new things, browsing the food section at the bookstore, the list goes on and on. 

However, after writing that last paragraph, I am proud to say that I am officially living through this blog, and letting it lead a lot of my days. Now this was not my exact intention, but it is close. I knew keeping it up would be a challenge, and it has been, but I am actually learning from this, and really enjoying it. Now that I am into a routine of posting (sort of), I have even started a somewhat of a 'bucket list' of blog entry topics. Things I am reading about, global issues, books and even small things I am learning from fellow international students. I am doing my research. 

Now, in the last two months I have been travelling through non-English speaking countries, and finding English novels outside of an airport was usually a challenge. Even so, if I happened to stumble by a big bookstore, there was usually an "International Bestseller" section with a few English titles to choose from. And, even though there were very few to choose from, they were International Bestsellers.. so they had to be at least decent right?

It was one of these situations in Bologna when I picked up a copy of "Eating Animals" by Jonathan Safran Foer. A book looking at many different aspects of why we as humans eat animals. Initially, from the title, you would assume this is a book on vegetarianism, but it is not. It kind of faces the realities of animal agriculture, while at the same time defining what it means to be an animal, to different cultures and religions as well. 

So, while I keep reading, and think about how to apply it to my blog.. Here is a little piece from the book to keep you thinking as well. :D

"Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change."

Brutal eh? 

shannon xx

Mozartkugeln, or Mozart Balls.

It seems as if I left out some important, and largely essential details in yesterdays blog entry regarding Viennese and Austrian food. One of the best thing, or THE best thing about Vienna and Austria is the Mozart Balls. Mozart Balls, or locally and historically known as Mozartkugeln, are chocolate coated balls filled with a almond-pistachio marzipan, and chocolate nougat.

One of the many variation's of a Mozart Ball. 

Paul Fürst, the creator of the original Mozartkulgel, invented and created this hugely successful chocolate in Salburg back in 1890, naming after none other than Wolfgang Amadeus Mozart. Unfortunately, Fürst never thought to protect the name 'Mozartkugel', and after presenting his masterpiece in Paris in 1905, company's were free to make copy's of the Salzburg treat. Today, the original Fürst Mozartkulgel is available exclusively in only 4 specialty shops. 

But don't worry, you can get many other variations (just as amazing) all over Austria. In Vienna, the most prevalent brand that I have seen is Mirabell (Kraft Foods Austria), in the red and gold wrapping. The original Fürst brand is in a blue and silver foil, and much more expensive. I have not yet had the opportunity to sample the originals, however looking at the copies, I don't think I will be disappointed. 

The best so far.

I hope this answers a few questions over my brief mentioning of these chocolate miracles in my last blog entry! And all the more reason to visit Austria in my opinion, spectacular little treats. But watch yourself, they can be dangerous. 

Also mentioned a minor illness, well, as all minor illnesses turn into normal illnesses, I am officially a normal amount of ill. (As you can see by that sentence.. I should head back to bed).

Lots of liquids.. got it. Also thankful for the amazing roommates I have been blessed with, giving me all sorts of strange remedies. Still working up to the sketchy Russian loose leaf tea though.. that may be too much.

More news when my eyes aren't watering! Ciao shannon xx

Glass of the tiny chocolate wonders.. yes, this was a HUGE glass.

Wiener Schnitzel.

What is Austrian food? or even Viennese food? I found myself asking this way too late in the game, when my program counselor and advisor for this exchange began telling me how awful Austrian food was. His words, not mine, described how undesirable traditional Austrian food was, and advised me to eat at the French and Italian restaurants. 
Now, obviously I cannot live in Vienna for 4 months and NOT try some Austrian and Viennese specialties, especially in hosting a blog describing this situation exactly. 

Meh.. would be better without the raisins.. :P

So, to answer my first questions, Austrian food consists of a little bit more than the typical schnitzel or apple strudel. You can find potato salad (served alongside the schnitzel), topfenstrudel (stick to the apple), sachertorte, cheese danish, tafelspitz and Mozart balls, and I am sure a few other boiled meaty things.

Topfenstrudal, or cheese cake strudel, or as I tasted, scrambled egg nastiness. This is as far as I got with this one, thought I was going to be ill. 

Yes, OH-kay, it is not the most desirable and mouth watering list of food you have ever seen, but I would not describe it as horrible. Within the past 2 weeks I have often had the pleasure of sampling many delicious Viennese specialties. However, I have also had the misfortune of slowly chewing a mouthful of what I am convinced was a scrambled egg strudel. (Its was even soggy on the bottom, like store bought pie when you let it thaw in the foil pan.)  YUCK. With this traumatizing event still haunting me at night, I am not yet in the position to make an opinion about Viennese, and Austrian food.


As I am sure many of you know, the most well-known and famous Viennese dish is Wiener Schnitzel (Viennese Schnitzel). Traditionally, a piece of veal cut very thinly,  dipped in flour, eggs and breadcrumbs and then fried in a pan of hot oil until golden brown. Often served with a slice of lemon, that can be squeezed over the meat for added flavour. How could you not love it right? Deep friend meet in breadcrumbs.. its like A&W Chubby Chicken Fingers! 
In Vienna today the dish is almost always done with veal, however other Austrian cities and cities around the world have adapted the recipe and have begun using pork or chicken. These variations are just as readily available today all over the world. 

Obviously a Love.

As for the rest of Viennese food, I have come to realize I either love it or hate it. Unlike the entire country of Italy where I could eat forever and ever.. Vienna is a little less.. desirable. There, I said it. I love schnitzel, hate Topfenstrudal. I LOVE Mozart balls, I hate that they don't have peanut butter. But I guess that is most of Europe.


We'll see, I will not give my final opinion of this strange cuisine yet, it is too early. Who knows, maybe Viennese food will win me over in the next few months. For now, I have another cup of lemon-ginger tea to chug, as I have come down with a slight illness that will be gone by morning. I am optimistic. 


Auf Wiedersan! and Goodnight! shannon xx

Of course, between pastries, trying some local Austrian and Viennese beer is part of the job, this one was excellent!