EDITION 9 | FALL 2017 PD · 2017-11-21 · EDITION 9 | FALL 2017 PETER DÖHLE Schiffahrts-KG...

EDITION 9 | FALL 2017

PETER DÖHLESchif fahr ts-KG

HOMEPORTPD

HEADQUARTER Greetings from Hamburg STORY FROM BOARD Father and Son Stories SPECIAL 10 Dishes all over the world ANNOUNCEMENT PD Photo Contest 2017

DÖHLE GROUP – A FAMILY

Christmas is only five weeks ahead when writing these lines, the festive season getting nearer and nearer. For some of you this does mean to be far away from your families at home but at sea with your colleagues, your family at work in an ideal case.

With Jan Döhle, eldest son of Jochen Döhle, having joined the company already a year ago after his studies abroad, we thought it might be worth to have a closer look at family rela-tions in our offices. You will find some interesting interviews with colleagues who are already in the second generation with our company. Being a family this means also accepting changes, some elder members stepping out, younger ones stepping in – please also read the interview with Tore Hen-riksen, our new family member in Manila.

I am writing these lines one day after I had the chance to welcome together with Mr. Jochen Döhle our six colleagues from MV DEMETER in Frankfurt after 19 days and 18 nights of their captivity in Nigeria. I am overwhelmed by their mental and physical strength, the wisdom and pru-dence of the Master and all the efforts of our colleagues in Manila, Poland, Ukraine and Hamburg, especially Mr. van Kerkom and all members of our Emergency Response Team. This was an outstanding situation in which we worked hand in hand – a team, a family. We will do our utmost to prevent a similar situation to happen and will report on this issue in the next edition of PD Homeport.

Wishing you all a safe journey, an interesting reading and may god bless you all.

Dear Colleagues on board and in the offices,

Technological developments saturate our lives. Companies collecting huge amounts of data to keep on track of the forth industrial revolution; the Industry 4.0. The changes are offer-ing on one hand new possibilities for transparency, faster ex-change of information and higher efficiency, but as well chal-lenges to keep the personal cohesion and commitment.

Where is the human element in this calculation, the family atmosphere? What will happen if this element does not fit? Imagine following:

“We’re sorry Peter, but your mom and I have decided you’re not fitting to the family. Your communication discipline has been deteriorating for the past 6 months, and your obsession in art isn’t adding any value. You have to leave the family.

Impossible to Imagine? So do we think!

Therefore, apart of developing the software systems, we inten-sify the meetings with our colleagues at sea. The pilot meeting took place September 2017 in Constanta with actual topics, followed by Gdynia to be held in December 2017. Addition-ally, we assigned Captain Dirk Tamke as the contact Person staying permanent in Asia. Superintendents will attempt to sail between ports. This is part of our commitment spending more time on board with you and our ladies.

The confidence and faith in our colleagues at sea and ashore and the certainty of constant software development, with its positive changes will ensure we are ready for the future and still keeping the family feeling within our company.

Dear Colleagues and readers,

Dr. Gaby Bornheim Hagen Koslowski

MESSAGE FROM THE BOARD IN HAMBURG

PREPARED FOR THE FUTURE

HEADQUARTER | EDITORIAL

2 HOMEPORT PD 02/17 HOMEPORT PD 02/17 3

EDITORIAL | HEADQUARTER

+++ t icker +++ t icker +++ PD NEWS

+++ t icker +++ t icker +++

PD signing with German Chancellor Angela Merkel and Chinese Premier Li Keqiang

+++ End of June Peter Döhle Schiffahrts-KG and Industrial and Commercial Bank of China signed a mutual letter of intent for future financing projects. This agreement underlines the good relationship with Chinese banks and yards as well as the intention to further extend the mutual cooperation. +++

New container chartering outfit Blue Net

+++ In order to advance the consolidation also in the segment of tramp owners, we decided to establish a mu-tual joint venture company together with the Greek shipowner COSTAMARE Inc. for combined chartering services. The newly founded Blue Net Chartering GmbH & Co. KG will be located in our Headquarters in Hamburg and serve all container vessel segments above 1,000 TEU as chartering broker for our own, COSTAMARE’s as well as third party owners’ tonnage. With this new set-up we will be able to provide with a fleet of around 220 managed vessels the container liner companies a modern and versatile tonnage between 1,000 TEU and 14,000 TEU. Fur-thermore, as leading chartering broker we can deliver complete market knowledge to third party ship owners. +++

A great thanks to Cliff Davies

+++ With sincere regrets we have to inform you that Mr. Cliff Davies, President of Döhle Shipmanagement Corp., decided to leave our group of companies. His wish was to set a new focus in his professional life which we had to accept with all due respect.We have all reasons to thank him for all his efforts in our group of companies and for more of 20 years of successful dedication and commitment, first in the Isle of Man, since 2011 in the challeng-ing environment of the Philippines. Filling the gap Cliff leaves is difficult and asks for our joint engagement. From April 1st, 2017 Mr. Tore Henriksen, a former member of the BoD of Odfjell Manila was introduced in our office in Hamburg and Manila. In order to get to know him a little better, please refer to our inter-view on the next pages. +++

HAMMONIA Reederei on the move

+++ The relationship and cooporation between Peter Döhle Schiffahrts-KG and HAMMONIA Reederei GmbH & Co. KG has been very close ever since it‘s foundation in 2003, not only spatially but on a inter-personal level. This collegiality shall continue when HAM-MONIA has moved into its new premises, gaining a more autonomy appearance in the current market while main-taining the long-standing business cooperation with PD in terms of chartering, crewing and insurance matters. Furthermore the move has no impact on the shareholder structure and the relationship remains unchanged. +++

Our best wishes to Slovenia

+++ Throughout the last fifteen years Mr. Egon Bandelj man-aged our affiliate company SPLOŠNA PLOVBA d.o.o. in Porto-rož, Slovenia with great efforts and success. After more than forty years of seniority with our company he reached the well-deserved retirement age and we sincerely wish him all the best for this exciting stage of life. +++

NEWS | HEADQUARTER

The big headline of this HOMEPORT PD is ‘family’.

The big headline of this HOMEPORT PD is ‘family’. We had a lot of ideas and asked about the meaning or significance of the powerful word family. Thankfulness or appreciation was crossing our minds and – after all - the simple wish to say “thank you”. Little words with powerful meaning, so let’s do it….

• Thank you for your support to create all the HOMEPORT PD editions! • Thank you for all the efforts of writing articles and providing stories!• Thank you for all the inspiration you gave us via your personal stories and ideas!• Thank you for all the great photos we received over the years!• Thank you for your feedback!• Thank you to our graphic designer!• Thank you for being with us!

Family gives foothold and strength which is important to each of us, but especially when you are far away from home.

It is great to be part of it !

Your CI-Team

THANK YOU! DZIEKUJE! GRAZIE! DANKE! PASALAMATAN! СПАСИБО! GRACIAS! СПАСИБІ! MULȚUMIRE

HEADQUARTER | THANKS

HOMEPORT PD 02/17 54 HOMEPORT PD 02/17

When did you start with Döhle? +++ I started with Döhle on April 1st 2017 when I com-menced my two month on boarding program at the Head office in Hamburg before moving to Manila on June 1st. I would like to take this opportunity to thank everyone, whether in Hamburg, Isle of Man or Manila, for the warm welcome that has been extended to me. Likewise, I am grateful for the invaluable insights and understandings that have been shared with me as I am trying to familiarize with a new environment and a new segment of shipping. Thank you; your efforts are most appreciated.. +++

INTERVIEW WITH... TORE HENRIKSEN

How long are you in the industry? th +++ My first job in shipping was with the Norwegian ship owners Farstad Shipping were I started in 2008, and since then I’ve stayed in shipping. +++

What are the biggest challenges in crewing?th +++ I believe it is to establish a symbiotic relation where both the employee’s and the employ-er’s short- and long term needs are met. If this is achieved every-thing else, including recruitment and retention, will be made easy. +++

How do you estimate the impact of digitalization on the seafarers life?th +++ The technological development towards automation will influence us all, also the seafarers, and I believe this is one of the major political challenges in the near future. In Norway plans are under way for a 100-150 TEU vessel with electric propulsion which is planned to sail short distances, 25 nautical miles between three ports, unmanned from 2020. Let me underline that I do not believe all seaborne transport will be un-manned anytime soon, but I do think that our industry as well as others will see significant changes in terms of the need for employees over the next years.+++

Do you see a new type of seafarers generation?h +++ Every generation is different, and as such the current is different from mine. The good thing is that the world is developing in a positive way so that in general every generation tend to be better educated than the last and the current millennial are no exceptions. +++

Is seafarer’s life still attractive?h +++ You’d probably be better off asking a young person that question. I would however say that based on some descriptions of the motivational drivers of the current millennial, namely that they appreciate flexibility, continuous learning and development and travelling, I believe seafaring fits the bill. The question is whether we are good enough at promoting this, and also whether we will be able to implement technology at a speed which will make us attractive for tech savvy young adults. +++

What do you like most in the Philippines? +++ People make places so the short answer is the Filipinos. I also con-cede that the climate here is slightly better than back home in Norway. +++

What are your hobbies? +++ I am fond of exercise including running, boxing and hiking. In addi-tion I ride a motorcycle and I have a woodworking workshop which end products are an unusual combination of low quality and high, measured in work hours invested, cost. +++


AGENCY NEWS | INTERVIEW WITH... INTERVIEW WITH... | AGENCY NEWS

HSRPROVIDING SWIFT AND EFFECTIVE SERVICES ON BOARD

Hamburg Seeschiffsreparatur GmbH (“HSR”) was founded already more than 45 years ago in 1972 and is since then a 100% subsidiary company of Peter Döhle Schiffahrts-KG. The provision of engine repair services on sailing ships with riding teams is the core competence of HSR.

Due to always individualized service assignments, the jobs always vary from pre-planning to the arrangement of spare part packages as well as the proper commission of entire engines or equipment. A reliable and efficient op-eration of certain critical equipment is the key for each vessel’s operation to the satisfaction of the charterers and owners. HSR is in this respect offering a wide range of ma-rine diesel services and can help the technical managers to ensure this.

A well-maintained diesel engine will last for the entire life-time of a vessel. The key to achieve such long life is proper and regular maintenance as well as overhaul. The commit-ment and the experience of Hamburger Seeschiffsrepara-tur GmbH is proven, vast and to the benefit of the owners, managers and operators of the ships. HSR is focused to-wards MAN B&W and WARTSILA engines with similar-ly broad experience when it comes to attending engines made by HYUNDAI HIMSEN, DAIHATSU or YANMAR as well.

HSR is working with permanently employed senior tech-nicians and junior riding gang members who have ex-tensive working experience aboard vessels. Reliable and skilled employees are the key to HSR’s success and are forming the basis for continuous reliable service to their valued clients.

Furthermore, HSR’s colleagues are closely coordinating and collaborating with the superintendents in the office as well as the vessel’s crew.

Especially the good cooperation between the crew and HSR teams is a key success factor. While the HSR team will e.g. carry necessary measurement tools, various preparations of the engine, such as change of MDO or drainage of operational fluids are an essential support by the ship’s crew. Moreover, a preparation of spares, tools, correct log books or a cooperation for cleaning and trans-portation jobs are also important elements. In case of any questions to our “riding services”, we will be more than happy to explain.

ContactMr. Steffen ThomsHamburger Seeschiffsreparatur GmbHTel: +49-40-38108 582Mail: [email protected]


INSPECTION | HSR HSR | INSPECTION

Growth Corporate Family

of the

Whether sailing on one of our vessels on the high seas or working in one of our offices around the globe, every one of us can realize on an almost daily basis how fast our in-dustry is changing. A new environment however, requires also constant adaption in order to provide the best value proposition.

Each adaption or change, despite being a great chance, nevertheless also might bring some business risk with it. Thus, an organic growth of some ship management pro-cesses and the corporate Döhle environment is vital for our successful operations. Especially, in the windy days of shipping corporate growth is necessary for a company to remain healthy.

Benefits of growth such as so-called economies of scale are not only evident on the continuously growing ship sizes, but also from a corporate service perspective. Especially in our global markets, economies of scale and corporate unions allow Döhle Group not only to increase its market share, but also to complete its product portfolio and offer its clients even more value-adding services.

As it is Döhle Group's aim to be a leading maritime service provider, we like to provide our clients a One-Stop-Shop service portfolio for their utmost satisfaction. In order to fullfil success factors, synergy effects and optimized work-flows, our portfolio goes along the entire maritime value chain.

Therefore, Döhle Group is not only offering a comprehen-sive and complementing service portfolio, but is also em-bedding this in a very unique corporate structure.

Being a family-managed and –owned group of companies, also the “Corporate Family” is continuously changing and developing.

Adrian Ade

INTERVIEW WITH... JAN DÖHLEWhen did you start to work in the Döhle office and in which department?

+++ I started to work within Döhle Group in November 2016 by going through all the departments/companies in our IOM office. Afterwards I changed to the Hamburg of-fice and commenced working for our insurance broker-age arm, DAK, on permanent basis. End of this year I will move to the Bulk division. +++

Did you always want to join your fam-ily business or did you have the usual young boys dream to become a football star or firefighter?

+++ It was out of the question that I always wanted to be-come the number one German sports commentator on Sky Sports, however after realizing that Marcel Reif (num-ber one sports commentator) was way too young to retire I decided to pursue a career in the shipping world.+++

Did your family encourage you to join the family business?

+++ They always acted very supportively in whatever I aimed to do. Though considering that my family and all the majority of the family friends were somehow involved in shipping and realizing how international, exciting and involving the industry can be, it turned out that I devel-oped a big interest for said world. During my apprentice-ship at Reederei Oldendorff and lots of talks with my dad my interest in shipping became a real passion and I am now curious and excited to take part in the family business. +++

Where do you see the biggest challenges?

+++ In my opinion the biggest challenge derives from the ability to implement technological ideas and inventions into the current old fashioned maritime infrastructure.Another difficulty lies in complying with the latest envi-ronmental and political regulations and the future ability to attract equity into the maritime cluster. +++

Is shipping still interesting in your generation, with your friends?

+++ After nine years of an ongoing crisis the former at-tractiveness has certainly declined. Especially with the more digital driven industries conquering the world my generation is unfortunately rather interested in joining the Googles and Facebooks of the world. Once the shipping market turns to more profitable times and will fully open up to the digitalization possibilities young people might be more interest in shipping again.+++

How often do you use digital media during the day?

+++ Since Facebook is unfortunately blocked in the com-pany I cannot use it as often as I wish to do. +++

Are you doing sports?

+++ I am trying to play soccer and squash once a week. +++

What is your favorite football club?

+++ Hamburger Sportverein +++

DöhleG r o u p


DÖHLE GROUP | GROWTH OF THE CORPORATE FAMILY INTERVIEW WITH... | DÖHLE GROUP

Mr. Luisito EspirituRank: FitterAge: 57 years oldYears with Seafront: 8 yearsLast vessel was VIL Atlantic

Mr. Sherwin EspirituRank: MessmanAge: 24 years oldYears with Seafront: 3 yearsCurrently on board Bernadette

Mr. Ronnie Pineda GallineroRank: BosunAge: 56 years oldYears with Seafront: 19 yearsLast vessel was Valencia


The Filipino family is basically still a patriarchal one. The father’s image is still as big and influential today as it was centuries ago. For a family, the most important part of growing up is probably having your parents around and guiding you every step of the way, and in this situation, the father plays a very important role. Most sons look up to their fathers and count them as a major influencer in any decisions that could affect their future.

Mr. Ronnel Gesulga GallineroRank: Ordinary SeamanAge: 27 years oldYears with Seafront: 4 yearsAbout to go on board Demeter

Interestingly, Döhle Group counts among its crew a lot of father and son tandems that have joined the company. This begs for quite a bit of interview with some of them with the end view of finding out whether the son’s deci-sion to become a seafarer himself was influenced by the father.

Fifty Six (56) years old Döhle Fitter Luisito Espiritu ob-viously feels otherwise. “ As far as I can remember, I did not tell my son to be a seafarer and knowing the work involved, I would hesitate,” Luisito says adding that “ I did not tell him as well not to be one.

He just needs to follow what his heart tells him to do”

Luisito’s son, 24-year old Sherwin is now a messman in the same company his father is connected with, a fact that Fitter Espiritu proudly confirms. The younger Es-piritu graduated from InterGlobal College Foundation in their home town of Gumaca Quezon. He joined Döhle Group in 2013, adds the beaming father.

Luisito stresses, “somehow, the fact that he is near me makes all the hardwork in the vessel lesser and the feeling of loneliness a bit more easier to bear. A seaman’s work is never easy. The work involved is only secondary to the fact that you are bereft of your family’s support. Subject-ed to the moods of nature, a ships’ voyage is never easy but that was never a problem for us seafarers.

It’s the voice of our children and the familiar environment of a family that keeps us work more. After all, this is for their future.”

Espiritu adds, “ I just tell him to strive harder and work harder when he is onboard.

According to the proud father, he would advise his son from time to time to maintain a good relationship with the company. He wants him to stay on with the company as he did. He points out, “this is a good company that actually cares about the family of their seafarers not just the crew. Because of my job here, I was able to send my children to school and of course prepare for our future”.

STORY FROM BOARD | FATHER AND SON

A Son Ronnel Gallinero on the other hand, is a twenty –seven years old Ordinary Seaman (OS) who is also em-ployed by Döhle Group along with his father, Ronnie Gallinero, a bosun who has stayed with the company for 19 years.

Ronnel graduated from John B. Lacson Colleges Founda-tion (JBLFMU) and worked for a Korean company before joining Döhle. Still single, Ronnel has 3 siblings and is quite happy to be able to help his father support the fam-ily and send the younger kids to school.

Ronnel narrates, “ I was not asked by my dad to follow his footstep and become a seaman. In fact, he was quite adamant that I should not be one. Maybe it has some-thing to do with the hard tasks and works that it entails and yes the huge responsibility. As a father, maybe he wanted to protect me from all that”.

Ronnel though insists that it actually made him more de-termined to follow his father’s example. He wanted then to know more about the work onboard a ship. How his dad managed to stay a strong figure in their household despite his constant absence. “I wanted to give back in a way because to me, he has been such an inspiration”, Ronnel adds.

He added, “when I started working, I then realized how hard it was to work. Yes, the isolation from family is quite the number one reason probably why my father said it was hard. Even during my time, the connectivity and modern communications that makes things easier for seafarers were not as developed yet. Unless you have walked the path of these seafarers, including my father, then really we have no idea how huge of a sacrifice it is for them to work onboard”.

According to Ronnel, being in the same company as his father has its perks. Although they have not yet been on the same vessel, the realization that he is just near is enough to make me stronger. The closest that happened was when at one time his vessel docked on the same port and alongside his father’s ship in South Africa. “It was still a moving experience for me”, beams Ronnel.

Like his dad, Ronnel is looking at a long term employ-ment with Döhle. He points out:

“My Father stayed for 19 years and I think there is a very strong reason for that. As far as I’m concerned Döhle provides as much support to our family similar to how they value the crew and for me, that is more than enough reason. Our family is everything to us”.

FATHER AND SON | STORY FROM BOARD

IN THE NAME OF THE FATHER

Nowadays, being a seaman is a common profession. Long time ago people working on board were far away from home for a very long time. How do they feel being in foreign places without their families? How to communicate to be a father, husband or son from such a long distances? The point is, what kind of contact we have now and had previously. How seafarers can feel they are together with people they love and trust.

FAR AWAY FROM HOME

Phones are the most popular means of communication. And most mobile phone companies now have full coverage, which means you can use your phone literally everywhere. The only difficult situation is when the vessel is at high seas, where network antennas have no signal. In this situation seafarers have to use connection via sat-ellite. Moreover, it is not obvious this kind of connection would be permanent and high quality. We have also take into consideration that often occurs a difference of time.

Seafarers use numerous applications which enables them contacting their families. For example Viber, WhatsApp, Messenger, Skype. This gives them many possibilities to contact, in various ways. They can write messages, e-mails or talk to each other using facetime. This could be a substi-tute for intimacy, can give a gratification of longing.

When we talk and see someone’s face we can feel closer, we see emotions and have non-verbal communication

– sometimes it gives us more than words…

When children are small, their father – seafarer is for them like a hero, is an important person, working somewhere in the world. But without permanent contact it would be hard to participate in a family life. Seafarers can not be involved in the day-to-day care of their children. It is a dif-ficult challenge to deal with domestic problems being far away from home. It comes about issues related to growing up teenagers, looking for favorite baby toy, monthly fees or health of the family members.

It is very interesting issue, long time ago there were no internet or satellite connection… Imagine that time, when seafarers on board could only write a letter! Expectation

for the only information from beloved person was hard and long process. For sure hand written letters had a great value. Although, the contact once a month had to be not enough. Moreover, information could be outdated.

This article should not be a demonstration that current-ly available technology of communication is better than letters. We just should pay attention on important ways of communication are significant for people frequently contact is. When seafarers are up-to-date with home af-fairs it is easier to come back into daily routine. Often they celebrate time at home. When people are far apart they can value things, get to know what is less and what is more important. Family is a real harbor…is refuge to which every seafarer always misses and comes back to.

Patrycja Hudańska


AGENCY | FAR AWAY FROM HOME FAR AWAY FROM HOME | AGENCY

Tibs is a sauteed meat with or without vegetables.

ETHIOPIA

TOP 10 DISHES

Doro Wot is a spicy chicken stew served with in-jera (a sour and spongy round bread).

Shiro is a delicious chickpea powder-based dish also served with enjera.

Tihlo is a bowl of hot, spicy meat stew, into which is added some yoghurt to cool down the spiciness of the stew.

Kitfo is minced raw beef with spices and Butter. it can either be ordered slightly cooked (leb leb) or com-pletely raw.

Gomen besiga is a spicy braised greens and lamb instead of ham hock.

Genfo is a tick porride made with barley flour and served with butter with spices, and the red-pepper-and-spice blend called berbere. The completed dish is served plain or flanked by scoops of yogurt.

Chiko is a snack made of toasted barley flour and melted clarified butter(ghee).

Chechebsa is a breakfast meal, shredded bread and stir fried with spices, seasoned butter and berbere and served with yogurt.

Firfir with dried beef is shredded injera with tomato sauce and dried beef.

“The way to a man’s heart goes through his stomach” is the saying or “food keeps body and soul together.”

We are very spoiled in Hamburg with our canteen and fantastic food which is freshly prepared every day. Interestingly the old German dishes are the most preferred ones. All the dishes from the various countries are reflecting how dif-ferent everyone’s taste is. It further illustrates that it is not an easy job to cook for multi-national crew or colleagues to make them all happy.

Sujuk is a sausage, made from beef and spices upon an old, traditional recipe.

Tarator is a cold soup you can taste traditionally on the Balkans. Generally contains ground walnuts, gar-lic, and yogurt or tahini, and often cucumber, herbs.

Bob chorba (Bean Soup) is another deli-cious soup with specific Bulgarian flavour.

Shopska salad is one of the best combinations of vegetables and cheese in the world. It is made of tomatoes, cucumbers, onion, peppers, (white brine cheese, parsley and olive or sunflower oil.

Gyuvech is oven-baked meat and vegetable stew similar to ratatouille.

Kavarma is a typical dish, especially in the winter season. Generally the kavarma includes meat and veg-etables cooked slowly in a lidded clay pot (gyuveche).

Banitsa is a layered mixture of whisked eggs and pieces of cheese between filo pastry and then baking it in an oven. It’s a traditional breakfast served with plain yogurt.

Tikvenik (Sweet Pumpkin Banitza)is a sweet variety of traditional banitsa. “Tikvenik” is it’s name in Bulgarian and it filled with shredded pumpkin.

Yogurt is one of the most famous Bulgarian foods all over the world. But there is a difference between the local and the types in other countries. You can taste it for breakfast or in combination with banitsa. A nice one is a yogurt with honey or jam and walnuts.

BULGARIA

Pita is a soft, slightly leavened flatbread baked from wheat flour. The preparation is similar to the pizza’s dough but bake when is well-risen. In Bulgaria and other Balkan

countries, Pita is made often for holidays like a part of folklore traditions.


SPECIAL | TOP 10 DISHES TOP 10 DISHES | SPECIAL

Maultaschenis one of the best-known Swabian specialities, rolled or folded pasta bags with a hearty filling of meat, spin-ach, onion and soaked stale bread.

Spätzle is an egg pasta from fresh egg by irregular form and cooked like pasta in hot boiling water.

Currywurst is a German saussage in spicy tomato sauce topped with curry powder.

Nürnberger Rostbratwürstchen mit Sauerkraut are Nuremberger famous beef sausages with Sauerkraut.

Grünkohl (und Pinkel) is a traditional dish, especially in the winter season. Kale usually served with a special sausage or Kassler which is salted and slightly smoked pork.

GERMANY

Klöße are like dumplings, made from dough in spherical form which is eaten as a main course, side dish or insert in soup.

Schnitzel is a breaded steak of a calf.

Rouladen mit Rotkohl und Knödel “Rouladen” are roles from thin discs of meat which are braised in sauce and filled with bacon. Served with red cabbage and dumplings in a spherical form.

Pannfisch is a typical dish from Hamburg - the pan fried fish is served with pommery mustard sauce and german fried potatoes.

Königsberger Klopse are cooked meatballs in white sauce with capers.

Sisig is served preferably in a sizzling hot cast iron plate to make sure that the main ingredients are crispy. Sisig is made from parts of pig's head and liver. Sinigang Na Baboy (Pork) is a Filipino soup or stew characterized by its sour, tamarind flavored broth. It can also be served with fish, shellfish, or beef. Dinuguan is a savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili's, and vinegar. The term Dinuguan comes from the word “dugo”. Kare KareKare Kare is a Philippine stew complimented with a thick savory peanut sauce and ground rice. Made from a base of stewed oxtail, pork hocks, calves feet, pig feet, beef stew meat, and occasionally offal or tripe.

Crispy Pata is a deep fried pig trotters or knuck-les and can be served as party fare or an everyday dish. Crispy Pata usually comes with a dip made of vinegar, soy sauce, garlic, onions, and chili. Tinolang Manok is a soup-based dish cooked with chicken, wedges of green papaya, and leaves of lo-cal chili pepper in broth flavored with ginger, onions, and fish sauce. Menudo is a colorful stew of pork, liver, potatoes, carrots, bell peppers, garbanzo beans in a thick tomato sauce. Lechon is one entire pig that is spit-roasted over coals, with the crisp, golden-brown skin served with liv-er sauce, the most coveted part.

Bulalo is made by cooking beef shanks and marrow bones for really long hours until the collagen, liga-ments, meat, and fat melt and fall apart upon eating.

PHILIPPINES

Adobo is the national dish of the Philippines. Adobo is meat (often chicken and pork) cooked in vinegar, salt, garlic,

pepper, soy sauce, and other spices and is indeed a practi-cal way to preserve meat without refrigeration.



Golabki - Polish cabbage rolls in tomato sauce is a cooked knob of forcemeat wrapped up in a leaf of a white cabbage. Important ingredients are: groats, onion and an appropriate blend of spices.

Kotlet schabowy - Polish pork schnitzel is just a pork cutlet in a coating, dished up with po-tatoes (sometimes chips) and vegetables or a stewed shredded white cabbage bed.

Kluski slaskie - Silesian dumplings are a special kind of potato dumplings. Silesian dumplings are characterized by their great softness and a deli-cate flavor.

Placki ziemniaczane - Potato pancakesare made from grated potatoes fried in a fat. Egg, on-ion and spices (pepper, salt, sometimes marjoram) are added to the potato mass before frying.

Bigos - Polish hunter’s stew Bigos, in English language known as the Polish hunter’s stew, is one of national and traditional Polish courses. Bigos is a stewed dish made from cabbage as a main ingredient: diced sausage, dried mushrooms, onion, sometimes apple or dried plums and a characteristic unchanging set of spices: bay leaf, grains of black pepper and allspice.

POLAND

Golonka gotowana - Pork hock is one of the Polish-German foods. In Germany it is known as a Schweinehaxe.

Pyzy - Polish dumplings are made from grated potatoes and often stuffed with meat. Pyzy are a very cheap and tasty dish.

Ryba po grecku • Polish 'Greek fish' / Greek-style fish is one of a completely marvelous originally Polish dish is a sure hit on the Christmas Eve table.

Karp po zydowsku • Jewish-style carp / Jewish jellied carp comes from the Jewish cuisine. This food is usually eaten on occasion of the Christmas.

Jajecznica z kurkami i boczkiem • Scrambled eggs with chanterelle and baconPoles have been serving scrambled eggs with chanterelle mushrooms.

Kholodets are a cold snack, made of meat gelatin. To make it, meat broth has to boil for a very long time, often mixed with the bones, onions, carrots, and bay leaves.

Cheese crepes, nalysnyky the Ukrainian way of preparing crepes can include any of a number of fill-ings, the most popular of which is soft cheese.

Uzvar is a compote, made out of dried fruits. Most popular ingredients are dried apples, pears and apri-cots, prunes, raisins and honey. Typically served during Christmas dinner.

Kotleta po-kyivsky or Kyiv Burger (kotleta po-kyivsky) is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.

Salo with Garlic doesn’t sound that appetizing if you think about what it really is — a cut of pure, raw fat from the back of a pig. But it’s really tasty.

UKRAINE

Borsch is the most popular main course in Ukraine, a red rich soup taking his color from its main ingredi-ent beetroot. To prepare this dish one needs broth with meat and vegetables. Meat should previously be boiled. Beetroot should be stewed with salt and sugar. Onion, carrot and bell pepper are usually

stewed separately. After all this being done one pours on broth with meat in a pot and adds there cabbage cut into strips. When cabbage is boiled all stewed vegetables go to the pot. As well there goes minced garlic and spices. Borsch should be served with sour cream and fresh greens.

Varenyky can be made out of the cheapest ingredi-ents available. Dough is a simple mix of flour, water and salt. Stuffing can be anything: from mashed potatoes with mushrooms and fried onions, pickled cabbage, minced meat and even cherries!

GOLUBTSY is prepared of stuffing rolled up with cabbage leaves. Stuffing usually includes chopped meat and rice fried with onion and carrot.

Home-made sausage, kovbaska is an aro-matic home-made Ukrainian sausage, known as kovba-sa. To prepare it, thin casings are stuffed with ground meats, fats, and spices.

Kapusniak is a dish loved by the Zaporizhian Cos-sacks. It’s a soup made from freshly-brined sauerkraut and fatty bacon, sometimes ground together with flour.



PD PHOTO CONTEST

2017

1.PlaceAndrzej Kosciuk

4.

5.

8.

9.

10.

What an amazing development... no one could imag-ine how popular the PD Photo Contest may become during the past 5 years. Thank you all for your submis-sions!Loads of photographs have been received, sorted, pains-takingly eyeballed, sorted again, reevaluated over and over again until the top 10 have been rated.

As such we’re very proud to announce the winners of the PD Photo Contest 2017.

PD CI-Team

OUR WINNERS

20171. Andrzej Kosciuk

2. Piotr Stepien

3. Saskia Bernhardt

4. Neagu Romica

5. Mokzz Belazao

6. Tridib Seth

7. Florian Klever

8. Dmitrii Lukashenko

9. Richard Lucero

10. Jesse C. Adrados Jr

Congratulations!7.

3.PlaceSaskia Bernhardt

6.

2.PlacePiotr Stepien


PHOTO CONTEST | WINNER ANNOUNCEMENT WINNER ANNOUNCEMENT | PHOTO CONTEST

EDITION 2 | SPRING 2014

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