Skip to content

Work news

October 2, 2018
tags: ,

Recently in Kenya.

Whohoo, people, I’m in the “news”! My co-working space made me member of the month. The benefits are so far limited to all-you-can drink coffee, but who knows what will come out of this. Read the nice little blog here:

The BIG news is really though that I finally managed to say it to my boss: I want to work less. Boom. I’ve been saying it to myself for a long time, then started telling friends and coworkers. But I was hesitant to take the official step and I don’t even know why. Money is not the issue. I also didn’t expect push back (there wasn’t any). Maybe it was because it feels a little bit like admitting, that I am dispensable.

Who isn’t dispensable of course. In a theoretical way we all know. On the one hand, career newbies often get told: make yourself indispensable! But once you manage your own projects and teams, you realize that being indispensable drives you to insanity eventually, or at least to a very unhealthy work-life balance. Because once you are “indispensable”, noone else can take care of it except you. Which is bad if you want to be offline for a while or go on vacation for three weeks in a row. That’s when you need to be replacable by a great team who knows shit. This at least is my conclusion and I am grateful to have a wonderful team of colleagues who know shit and who enable me to work less 🙂

From January 2019 I will work 32 hours a week and can’t wait to spend the rest of the time on essential things. I will let you know how it goes.


September 30, 2018

Bokron lóg a sötét.

Épp a konyhában ülök és próbálom felidézni, vagy legalább is utánozni az általam Erdélyből ismert vinettakrém ízét. Múltkor a sütőben sütöttem meg a padlizsánt és hiányoltam az eredeti égett padlizsánhély ízt a végső termékben.

Dragomán György itten elmagyarázza, hogyan kell vaslapon sütni a sötétet.

Ti hogyan csináljátok? Mivel nincs gázrezsóm, most az elektromoson próbálom serpenyőben sütögetni. Egyenlőre ég, de nem puhul.


Vason sül a sötét.

Ettől eltekintve gyönyörű! Gyerekként utáltam, most pedig főleg a színe és fazonja miatt imádom. Az egyik legszebb lilaság, azért is, mert a saját erkélyemen termett az idén. Az égett illata hihetetlen őszies, kicsit a gesztenyére emlékeztet.

Green houses

September 7, 2018


The green got lost in houses and gases.

Now it is global, severely affected, growing, changing, additional, and scarce.

View original post 160 more words

Agriculture alone

September 7, 2018


Exec summaryHi there, this is an experiment. In my day job as a forester and environmental scientist, I write reports amongst other things. Technical reports. Boring reports. About important topics nevertheless. Like for example how we can change agriculture to become a solution instead of a problem for our global environment.

In order to make these reports emotionally more accessible to a wider audience, I wrote a poetic summary of my latest publication, Potentials for Greenhouse Gas Mitigation in Agriculture.

View original post 89 more words

News from my <10m value chain: hazelnuts

September 3, 2018

There are two hazelnut bushes in my courtyard and the nuts are ready super early this year due to the crazy record-breaking hot summer.

Hazelnut production is one of the agri-industries most affected by climate change. This is because 70% of global supply comes from Turkey’s Black Sea region, where temperature and rain patterns are becoming unfavorable for our favorite Nutella ingredient.

So I thought: now or never! Start picking them before it’s too late! In Germany, you can find hazelnut bushes planted in many parks and along streets. Naturally, they grow on the forest edges. If you don’t know what they look like, google it.

The fallen, ripe nuts are dark brown (hazel color!) on the inside and can be eaten raw, straight from the ground if you have a nutcracker at hand. What I found out though, is that they are even yummier when roasted and peeled.

You crack the nuts, heat the oven to 175 degrees Celsius and roast them for about 15 minutes on a sheet with baking paper. Move them every once in a while. Then take them out, dump onto a kitchen cloth and rub fiercely until the thin dark skins come off. This can take a while and not all will come off. After this rubbing I put them back in the oven for another five minutes to get a light roast. The bitter taste of the skins is gone and our little friends smell like the most intense hazelnut gelato 🙂

The final product.

Sustainability lessons from a gardener: Soil carbon

September 2, 2018

What do African smallholder farmers and the tomatoes on my balcony have in common? The need for soil carbon!

Let me explain.

When I first heard the term soil carbon I honestly thought it was a scam. You must know I’m a trained forester and environmentalist at PhD level. Still, the idea that with certain agricultural practices you can increase the carbon content of soils and claim that as fighting climate change, seemed a bit far fetched to say the least. But it works.

If you have a very poor, degraded soil, like many African farmers do for example, simple things can dramatically improve your soil. Composting or always covering the earth with leftover leaves or other plants (cover crops), can increase the carbon content of your soil, meaning your soil becomes healthier and simply better.

Why am I telling you this? Because you can do the same at home in your garden or even on your balcony. I had an aha- moment just yesterday coming back from a weeklong business trip. Despite my worst fears, all the plants on my balcony survived without watering! This wasn’t “thank God”. It was due to my habit of using the tomato beet as my bio waste deposite.

This is a healthy soil cover. Humidity stays in longer, texture is added and all kinds of microorganisms get a home. And the plants love it! Seriously, this is climate change mitigation in practice: you need less mineral fertilizer or none at all, organic waste is recycled back into the earth, without losing nutrients and carbon to landfills or even worse, burning.

I think it would even be better to compost and I might start that soon. But if like me you just have a few pots and beets on your terrace or garden, you can add organic matter directly as ground cover. Be bold, go wild.

Punkt in der Nacht

May 26, 2018

Ein Punkt bewegt sich

über das Nachtfirmament.

Ein fallender Stern?


Ein Punkt bewegt sich

über das Nachtfirmament.

Blinkende Daten.


A dot is moving

across the night canopy.

A falling star?


A dot is moving

across the night canopy.

Twinkling data.