FIRST February 2018

THE VALLETTA ISSUE | FEBRUARY 2018

INTRIGUING SPOTS AROUND THE CITY MALTA’S BATTLE WITH PLASTIC THE PEOPLE OF MALTA MARK THEIR THREE YEAR ANNIVERSARY

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Editor’s note

hen I think of Valletta, my most vivid thoughts are the ones from my childhood: catching a yellow Maltese bus, and arriving on the left side of the Triton fountain with a life-threatening jerk and a monosyllabic ‘Valletta’ announcement from the larger-than-life driver. With the stampede to get off the bus, passengers’ bus tickets would touch the road more quickly than the sole of your shoe. The first stop would, without fail, be the Imqaret stall for a 10c treat and the tempting smell of them would overpower the potent, lingering smell of bus exhaust fumes.

Two decades later, and the city has indeed changed. Some patrons of unyielding establishments around the city would argue that Valletta has had a dose of life injected into it. Young people are buying houses, good quality bars and restaurants are opening up, interesting cocktails are being created, Valletta’s narrow steps are being warmed by mingling crowds and the city is taking a deep breath of fresh air after years of panting.

There is one thing I feel hasn’t changed at all (apart from the pigeons – and even they seem to have reduced in number) which is that Valletta is one of the only places in Malta where the crowd walking along Republic Street is made up of a variety of people from every social strata, one of the closest feelings Malta gets to city life and multiculturalism.

That is Valletta at eye-level. However, walking through the streets and glancing upwards you will, to a great extent, notice where the city’s soul modestly lies. I vaguely recall someone mentioning the idea of paving Valletta’s streets with reflective material that would make people look up and notice the city’s high points more. Indeed, if you glance upwards; you will notice an abundant amount of architectural beauties: old typography signs, balcony treasures, curious neighbours and quirky clothes-drying customs which are part and parcel of the city.

In this issue we have tried to weave in some of these factors. Ann Dingli looks at the fascinating history of Valletta’s balconies, and recalls how Grand Master Nicholas Cottoner would use the enclosed design to keep a close eye on his knights. Laura Schembri discovers some hidden, intriguing places around the city that have stood the test of time. We also speak to the Mediterranean Culinary Academy which, based in the city, is introducing an innovative take on cooking and which very kindly contributed a delicious, simple recipe to this issue.

Have an enjoyable read!

JOANNA DEMARCO Editor Editor Joanna Demarco jdemarco@independent.com.mt Advertising Manager Sean Ellul sellul@independent.com.mt Designer Conrad Bondin cbondin@independent.com.mt Production manager Andre Camilleri acamilleri@independent.com.mt Publisher Standard Publications, Standard House, Birkikara Hill, St Julian’s. Tel: 00356-2134-5888 Printer Print it E-mail first@independent.com.mt Online www.independent.com.mt Facebook firstmagazine.

Cover details: Photo by Joanna Demarco First is published as a complimentary magazine with The Malta Independent on Sunday and is not to be sold separately.

8

Contributors ANN DINGLI Ann is an art and design writer who moves back and forth between Malta, London and New York. She runs I think I like it – a blog that discusses art, architecture and design in a frank and relatable way. www.anndingli.com www.think-like-it.com ROBERTA RANDON Full-time mother and primary school teacher, who enjoys ranting whilst looking on the brightside.

MAGDA AZAB Magda is an Italian Illustrator based in Malta, she creates colourful illustrations, working with strong shapes and vector textures in order to give her distinctive touch. www.magdaazab.it DORIANNE MAMO Dorianne is a content creator and a fashion stylist.

She’s interested in all things fashion, travel and beauty and blogs on whatever she finds intriguing on www.askdorianne.com JULIAN BONNICI Julian is a journalist with The Malta Independent, interested in social justice and intrigued by dystopian storylines. . . GULJA HOLLAND Gulja is a visual artist and freelance photographer based in London. She enjoys photographing people and documenting her occasional travels. Instagram: Gulja.uk LAURA SCHEMBRI Laura is a wordsmith, bookworm and dog enthusiast. She takes pride in carefully curating her dog’s Instagram account @the_nelly_diaries.

Follow us on Instagram @firstmagazinemalta Want to be a contributor? Email us on first@independent.com.mt

CONTENTS [ FE BRUA RY ISSUE 201 8 ]

12.

CONVERSATION WITH

36.

INSIDE

Our country’s battle with plastics

Benji Borg

14.

COMMUNITY People of Malta’s three year anniversary

28.

FASHION The Woman in The Garden

10

44.

CULTURE

55.

60.

A chat with Stephen La Rosa from The Mediterranean Culinary Academy

Not taking 10c for granted

FOOD

Intriguing spots around Valletta

50.

ARCHITECTURE ‘Il-Gallarija’ – An incidental icon

58.

RECIPE

Orange and braised fennel salad by The Mediterranean Culinary Academy

TRAVEL

62.

DATING

Three women’s experiences with Tinder

INTERVIEW

CONVERSATION WITH Benji Borg

FIRST SPEAKS TO BENJI BORG, ONE OF THE FOUNDERS OF ANCHOVY; THE DIGITAL MARKETING AND DATA FIRM

Interview by Joanna Demarco Photography by James Caruana

ONE LOOK AT YOUR WEBSITE AND IT SEEMS THAT TEAMWORK AND EMPLOYEE SATISFACTION IS IMPORTANT TO ANCHOVY. WHY IS THIS SOMETHING THAT IS SO CLOSE TO YOUR HEART? Five years ago, when Zak and I started ANCHOVY., we were in the office every day at 6am. We did everything ourselves and, hour-byhour, we built it up. Now we we have close to 40 employees, and all the structures in place to relieve us of many of the jobs we did, but we still go in every day at 6am.

We have acquired great talent and great clients and this fact is celebrated and respected every day. We don’t take our people for granted.

Everyone who walks through the door is welcome to be a part of the ANCHOVY. experience. I believe in telling stories and it is amazing what people bring to the table when they are encouraged to be themselves. Our employees are empowered to take the lead, to ask questions and to keep learning.

This type of culture – which we have promoted and nurtured – has become our tradition. We scrum (Joanna – the only definition I know for ‘scrum’ is in connection with Rugby football, which is hardly appropriate here! If you know of another word, please substitute it, or ask whoever is being interviewed!) every morning; we cook for each other weekly; we give presentations every Friday, share soup on Wednesdays and so much more. I love coming to work and I truly believe that the staff love it too. We have created a space that is welcoming and inviting, and that environment is liberating and brings out the best in people.

We are not trying to attract great talent and lock it in. We want people to come to ANCHOVY. and move onto the next chapter in their lives. ANCHOVY. will always be a place where misfits find a home and can be themselves and excel in a rewarding environment both intrinsically and extrinsically.

IF YOU HAVE LEARNT ONE THING FROM YOUR JOURNEY AS AN ENTREPRENEUR SO FAR, WHAT WOULD IT BE? Never underestimate the power and value of a happy employee.

They are your greatest resource and your best brand ambassadors.

You want your people to talk about their experiences within your organisation with positive emotion, passion and conviction. The alternative to this is employees who are disengaged, demotivated

and feel helpless. This can wreak havoc on your company – both internally and externally. Either one of those scenarios is your success or your failure.

HOW DO YOU KEEP YOURSELF MOTIVATED AND INSPIRED? The simple answer to this question would be that inspiration comes from the stories others have to tell – through reading about other people’s challenges and struggles and the solutions found along the way. While this is true, it provides only a shallow understanding of what really drives me every day. Zak and I founded ANCHOVY. as a digital marketing agency in our bedroom and now, five years later, we have offices in Malta and Amsterdam and a presence in Dubai. We have ventured into other industries with Fetchit and affiliated sites and last year we raised funds on the Malta Stock Exchange. We’ve come a long way in a short space of time and we are only going to keep moving forward. I always say that we are on a fast-moving train: you can get on or you can get off, but this train doesn’t stop for anyone.

YOUR LOCAL OFFICES ARE BASED IN HAMRUN, WHICH IS A TOWN KNOWN TO HAVE MANY HIDDEN TREASURES THAT| ARE OFTEN OVERLOOKED. WHAT CAN YOU TELL US ABOUT THE TOWN? Hamrun is surprisingly well-located and extremely central. I agree that it is overlooked as a commercial centre, but it is full of shops and has all the amenities you could need. The best thing about Hamrun is its population, which spans generations and is full of colourful characters. Hamrun also fits in perfectly with our culture.

We chose to come to a place where our employees, who are generally in their early twenties, won’t feel intimidated by people in suits and overpowering buildings. The town is quirky, busy and steeped in tradition and culture.

WHAT BOOK ARE YOU READING AT THE MOMENT? The Presentation of Self in Everyday Life by Erving Goffman.

12

TOP CHOICES THIS

VALENTINES

POISON GIRL UNEXPECTED

CHRISTIAN DIOR

DYLAN BLUE POUR FEMME

VERSACE

ROBERTO CAVALLI

Unexpected is a sudden, lightning-fast sensation that sends sparkling shivers down the spine, then rounds out with a sugary softness. The Roller-Pearl, used for touching up or when travelling, is as beautiful as a jewel.

Uniqueness. Strength. Sensuality and Elegance. The bottle’s elegant curves bring to mind an amphora, evoking Greek culture and mythology. Gold details and the iconic Medusa are a bridge between past and present.

A luminous ode to the brand's roots in Tuscany. A perfect combination of audacity, beauty, and sensuality.

Florence is a fragrance for feminine, modern, and effortlessly sophisticated woman.

SISLEY

FLORENCE

IZIA

LES MONSTRES DE NINA RICCI

NINA RICCI

CALVIN KLEIN

Izia, a fragrance for all the facets of woman. As exceptional as the roses within it, as intimate as a garden, as captivating as a masterpiece. A modern and feminine composition with a unique and solar floral heart.

We all have a monster slumbering in us. What if we liberated it? It is a dance of demons, just like Nina, just like Luna, singular, unique, unchained.

Nina Ricci is setting about revising its legendary fragrances with these limited editions.

At the heart of Obsessed is the memory of a past love, triggered by the scent of another skin. Mixing memory and desire, masculine and feminine, the past and the present, here the genders are subverted and layered.

OBSESSED

COMMUNITY

STRANGERS ALL HAVE A STORY WORTH LISTENING TO

“I made my first hat about sixty-seven years ago, when I was only nine years old. I made it for Felic, a court marshall. I make hats for local band clubs and in the past, I also made numerous police hats. I can recognize my own hats. My wife, Grace, is very proud of my work. Once I’m gone, there won’t be any one left in Malta for this kind of work. What will local band players do once I’m gone?! They’ll purchase the hats from foreign markets.”

Joseph Tal-Brieret 14

COMMUNITY

The People of Malta has been taking photographs of Maltese people for the past three years. On the occasion of their three-year-anniversary, first speaks to the duo behind the project, who believe that they are immortalising a dying culture of sorts and that, if you have the time to listen, you will realise that everyone has a story to tell.

Interview by Joanna Demarco Photography by People of Malta

15

COMMUNITY e rush by strangers in the street on a daily basis.

Very often, not even a glance is exchanged, let alone a good heart-to-heart. When Stephen Buhagiar and Roderick Vella meet up to interview people for their project, People of Malta, strangers end up becoming friends – and sometimes confidants.

Photo by photo and interview by interview, over the past three years the pair has built up an archive of over 1,200 photographs and insights into the lives of Maltese people. Roderick and Stephen are actually colleagues, both working as teachers in the same school – one teaching Italian and the other religion – with both having a shared interest in photography, hand-in-hand with a love of Maltese culture.

“We had seen Humans of New York, and wanted to create a similar project with a Maltese touch,” Roderick told me. The two started off by photographing individuals involved in Maltese trades and crafts, or the typical villager making his way through the village square, “but now”, they said, “we are quite open to photographing anyone.”

Many of their interviewees are identified through recommendations from members of the public, who know of an interesting person or business. Their strategy is simple: they make a point of meeting up at least once a week. They either choose a village square, in the knowledge that they will find some

interesting individuals, or they start their day with an appointment with someone and then move on from there.

As time goes by – and with People of Malta growing and becoming more known to people – they are finding it easier to photograph people. However, a fear of Facebook and the concern that people will recognise you if you say something considered wrong, remain the main stumbling blocks for the project.

“In Human’s of New York, no one will know who you are, so people feel more freedom to be honest about things,” said Roderick. “In Malta, people will recognise you, so you leave many details out.”

Malta’s dying culture Because they meet so many people, and listen to such an abundance of stories, I am curious as to what these two have learnt from their project. Firstly, by collecting a considerable sample of people from different parts of the island, they highlight the fact that people behave differently, from one village to the next.

“The level of education of the person is also evident,” said Roderick. “Not because the lower class is not intelligent but because they are often better at craftsmanship. And you notice that, unfortunately, this is being lost in the Maltese population.”▶

“In the old days, this street, St Ursola, was one of the busiest ones. I remember sailors coming over. In this street, they organize ghost tours because rumour has it that there are ghosts. Now we have many boutique hotels. When old people die, their houses are purchased by foreigners.”

Noel & Rita Camilleri

17

COMMUNITY “I’m known as the ‘Barbier tan-Naxxier’ (Naxxar’s Barber). My family’s nickname is “Tal-Ghazzar”. I started out with my father.

Now I’ve been doing this work for more than 40 years. I tried to preserve the original style. If I had to go back, I would still choose to be a barber. It’s inbred. Now barbers are becoming more popular.

They’re opening stylish and modern hair salons....but they’re quite expensive! The irony is that although I’m a barber, I have to go to another barber to get my hair cut.”

Victor Tal-Għażżar

◀ In fact, their concern that certain traditions and cultural aspects are dying is one of the things that strikes them most. “Certain traditions, such as how we talk and live and relate to each other, are being lost,” said Stephen. “In some villages, you still find brothers and sisters who meet each other every day. How common is that in this day and age?

Nowadays, we are so rushed all the time that we are losing that way of life.”

This angle has made them look at their project in a different light – more as an anthropological study of sorts. Among other things, Stephen expressed his surprise at how much people tend to open up and feel they can trust easily. He cited a love for family and their country as similarities that commonly emerge when they speak to their protagonists.

Il-Beltin With the theme of this month’s edition of First being Valletta, I asked Roderick and Stephen what they have learnt about people from Valletta.

“If there is a place in Malta where people are the most open, it is Valletta,” said Roderick. “They are proud of their city. If you meet somebody who lives in Hamrun but is from Valletta, they will make a point of telling you that they are from Valletta.

“They also love things that are typical of Maltese culture: carnival, football and feasts. Feasts are the highlight of their year, they live for them. We also feel that Valletta has evolved a great deal in the past few years, but there are still parts of the city which we feel have a certain stigma attached to them and we are interested in discovering more about these,” he said.

18

What story touched you the most?

A long pause followed that question, as they both went through the mental archives of stories they have heard, until they both admitted it was impossible to choose just one.

However, they each mention a story that has stayed with them. For Roderick, it was the inseparable couple who they met in HazZebbug, celebrating their 60th anniversary. Tragically, the husband passed away just a few months after their interview with the couple.

For Stephen, it was a man from the same village, named Ivan, with whom he spent “the nicest hour talking to.” Stephen explained that, inspired by the National Geographic magazine, Ivan would split a year in half, working intensively for six months and then flying to a new country for the other half of the year, to experience life in that country. “Each person has a story,” said Stephen, “that is why we say there isn’t just one particular one.”

The People of Malta will be launching a book in the coming weeks and after that, their future holds no closed doors. “We will keep on-going, our doors are always open,” they said, before Stephen took out his camera– to take a photo of me for the collection.

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BOOKMARK

20

BOOKMARK

A woman takes a photo at the celebrations of the feast of St Paul. The feast was celebrated a few weeks earlier this year due to carnival festivities falling on the 10th of February.

21

PROMOTION

FLORENCE

by Roberto Cavalli Roberto Cavalli’s deepest roots lie in Florence, where the founder of the acclaimed Italian Fashion House was born and raised. To this day, the landscapes and traditions of Tuscany have remained a constant source of inspiration for the luxury lifestyle brand. And when the brand decided to open a new chapter in the history of its fragrances, it naturally turned once again towards its founding place. luminous ode to the most refined arts, from sculpture to painting, architecture or landscaping, Florence is also known for its fabulous flowers – the name Florence originally comes from Latin Florentia, “flowering”. It is a city of light and delight that harmoniously balances nature and culture, past and present, splendor and joie de vivre.

The Roberto Cavalli Florence woman reflects this perfect combination of audacity, beauty, and sensuality. Roberto Cavalli Florence was conceived by master perfumer Marie Salamagne (Firmenich). To design this Chypre Amber, she drew inspiration from the Tuscan countryside and introduced clever harmonies that reflect Florence’s urban setting and sophistication.

At its heart, a radiant and blooming bouquet, blending gentle Orange Blossom and zesty Grapefruit petals. A loving tribute to Florence, the city of flowers, this delicate combination is

highlighted by slightly musky Hibiscus Seeds that add a touch of exoticism and mystery.

This flowery symphony is facetted by a voluptuous and fruity top accord that perfectly illustrates Roberto Cavalli Florence’s generosity. Its contrasting -notes of sweet Blackcurrant and slightly tangy Mandarin Essence create a wondrous explosion of life and energy.

The dry-down builds on a luxurious Chypre accord: sensuous Musk and luminous Amber offer an ideal counterpoint to Marie Salamagne’s favorite scent, mesmerizing Patchouli.

Roberto Cavalli Florence’s bottle is an exquisite combination that blends classic elegance and modern sensitivity. Its round shape, compact design and heavy glass make it a joy to hold and behold.

The chiseled sides artfully catch the light, reflecting it like a prism.

The juxtaposition of purple glass and transparent motifs adds to the refinement of a truly unique flask. A discrete Roberto Cavalli monogram graces the top of the facetted bottle cap.

The upper end of the perfume’s case adequately matches the bottle’s purple tinge while the subtle adornments of the pale gold lower end faithfully reflect the glass embossing.

Like every great perfume, Roberto Cavalli Florence has a story to tell. It is a tale of fascination and desire that takes place in the secret gardens of a Florentine mansion. Artfully shot by Nicolas Garnier, the campaign introduces Shlomit Malka, the face of the new fragrance. A rising young model, Schlomit is blessed with stunning features, luxuriously wavy hair and magnificent bluegreen eyes. More importantly, she possesses the luminous quality and natural elegance that define the Roberto Cavalli Florence woman. Elegant yet sensual, the dark purple dress she wears was directly inspired by the Roberto Cavalli Florence fragrance and designed specifically to embody the Florence woman.

23

PROMOTION

24

PROMOTION

CAROLINA HERRERA GOOD GIRL EAU DE PARFUM LÉGÈRE: a story of female empowerment

Carolina Herrera celebrates female empowerment with a breakthrough in perfumery. Good Girl Eau de Parfum Légère inaugurates a new phase in perfumery and in House of Herrera with the creation of an Oriental Floral constructed around the DNA of Good Girl. This scent is built around the eloquent pair of Jasmine, the emblem of Carolina Herrera, and Tonka, an intoxicating and surprising note.

In a market ruled by fast fashion and where perfumes are launched nearly every day, Good Girl Eau de Parfum has become a classic and one of the most sold scents in the world. A milestone that Carolina Herrera wants to repeat with the incorporation of a new type of Jasmine in Eau de Parfum Légère: Jasmine Sambac Imperial, a softer flower with an exquisite high quality.

EDP Légère pays homage to strong women and their alegría de vivir and invites to us to be who we want to be and embrace all the roles we want. The scent speaks of a modern femme fatale who dares to play with the sweetness of Tonka and Dulce de Leche, the sensual desert made of sweetened milk. An innovative fragrance, signed by women, that invites to have fun and be naughty, because… it’s good to be bad!

The combination of Wood –Sandalwood– with flowers –Ylang Ylang, Jasmine– is a sophisticated tour de force that communicates glamour and female empowerment and the creamy Dulce de Leche lures in. Even the textures speak: Crystallized Absolut Tonka, a

sugary texture that wraps and embraces, has been used.

“The radiance of this fragrance opens like a flower and resonates day and night. It does not impose, it adapts to our chameleonic personality. It pays tribute to daring and strong woman. Légère (light) is not a synonym for fresh here, EDP Légère is as intense as the previous one. The quality of the raw material is high and the permanence on the skin, really long”, describes Louise Turner, the perfumer.

The black-lacquered bottle with a ribbed-gold stiletto heel and a complex internal pressure system that allows the spray to be diffused from the release near the top breaks the mold. “We wanted an object, not a bottle, and what more power is there but being in a heel? The system took four years and 600 tests to perfect, for this new flacon, we have needed a hundred more”, explains Carolina Herrera de Baez, creative director of Carolina Herrera Fragrances. The color was a challenge: midnight blue on top and transparent at the bottom. The shoe, the symbol of female power, has captivated the public: “A girl has never enough shoes. If they tell you you have too many, stop talking to them”, recommends Carolina Herrera.

The model and committed entrepreneur Karlie Kloss –she empowers girls to learn to code and become leaders in technology with Kode With Klossy–, is the perfect embodiment of the irreverent glamour and the free authenticity of this new aromatic chapter opened by Good Girl Eau de Parfum Légère.

25

PROMOTION

NEAPOLIS “WHEN I CLOSE MY EYES AND THINK OF NAPLES, THESE ARE THE COLORS I SEE…” Lucia Pica CHANEL Global Creative Makeup and Color Designer

26

PROMOTION

Naples: sacred and sensual, ancient and modern, immortal and spectacular, historical and alive. For Spring / Summer 2018, Lucia Pica heeds the siren’s call of home to return to the city of her birth anew. Here, Naples’ ever-changing landscape, layered with history, meaning and metaphor, provides the inspiration for colours, moods and techniques that offer a warm, rich and unexpectedly Mediterranean approach for the house – at once antique and utterly contemporary.

Chanel is distributed by Alfred Gera & Sons Ltd

27

FASHION

THE WOMAN IN THE GARDEN Dress (E210) from KAREN MILLEN. Chunky necklace in rose gold with pearl details (E159) from PORTO. 28

FASHION

STYLING: DORIANNE . MAMO FROM WWW.ASKDORIANNE.COM PHOTOGRAPHY: GULJA HOLLAND HAIR: ROBERT AGIUS FROM STRANJÉ HAIRDRESSING, ATTARD MAKE-UP: MARLENE VASSALLO MODELS: LISA PACE FROM SUPERNOVA MODEL MANAGEMENT

White cardi with lace detail (E140) and pencil skirt (E115) from KAREN MILLEN. Backpack (E265) from PORTO. 29

FASHION

White knit top (E105) and pencil skirt with button detail (E155) from KAREN MILLEN. Sunglassess (E69) from ALDO SHOES & ACCESSORIES. 30

FASHION

Shirt dress (E150) from KAREN MILLEN and skinny trousers (E39.95) from MARKS & SPENCER. Necklace (E42), bracelet (E96) and ring (E89) from PORTO. Stepanie sneakers (E69) from ALDO SHOES & ACCESSORIES. 31

FASHION

Silk top (E39.95) from MARKS & SPENCER. Necklace (E117) from PORTO. 32

FASHION

OUTLETS FEATURED: ALDO SHOES & ACCESSORIES , The Point Shopping Mall, Tigne, tel. 99751057, Valletta, tel. 99892331, Pama Shopping Mall, tel. 99854540, Paola, tel. 99892332, Gozo, tel.

99000106. 21315590. Karen Millen, Old Theatre Street, Valletta, tel: 99897642. MARKS&SPENCER The Strand, Sliema and Strait Street, Valletta. PORTO, Portomaso Shopping Complex, St Julian's, tel. 21372079.

Dress (E210) from KAREN MILLEN. Bag (E299) from PORTO. Mirilian heels (E79) from ALDO SHOES & ACCESSORIES. 33

s e t No

FASHION

from the stylist - February

Yes to knits - yes, we do want to look stylish but that does not mean we need to freeze to look fabulpis. Woolen cardies tucked into tweed pants or woolen skirts and woolen accessories (caps, scarves; you name it) are what you want to be wearing this winter!

Tips

ry are still ve s d e r d n a ly reys * Charcoal g colours but as we slow g ar in much popul y into the lighter spr a f make our w omes a celebration o c e w b l season, it light yel o , e u l b y b a k, b pastels - pin ice peach shades. and n

nd * Big bags! Big a

beautiful bags in extreme shades are what you should be after for the final . touch to your outfit

*

Sneakers - whethe r it’s a formal look or something more casu al you will definitely get it right if yo u reach fo r a pair o f plain(ish) sneakers!

Dori

www.askdorianne.com

INSIDE

OUR COUNT BATTLE WITH PLASTIC 36

Photo by Peter Bond

INSIDE

TRY’S

C

37

INSIDE

That plastic straw we use to drink from – for example – a narrow-necked bottle, along with other single-use plastics, “is used for five minutes then will take 500 years to break down again,” European Commission Vice-President Frans Timmerman told the press last month. He was speaking about a plan to ensure that, by 2030, all packaging around the world will be reusable or recyclable.

We often hear about the war on plastics globally, but what is the situation like in Malta and how can we play our part in improving the situation? Julian Bonnici takes a closer look.

t seems that the social media has been inundated with a flood of images showing the dramatic effect the world’s waste problem has had on our surrounding ecosystem, from plastic-filled fish to islands made of rubbish floating in the middle of the ocean.

For 70 years, the world’s use of plastic has grown exponentially from humble beginnings to a point where humanity now produces roughly its own weight in plastic every year. In a dramatic way, our growing waste problem reflects the catastrophic disregard of the consequences of our choices for the world around us.

On a local level, Malta is certainly facing many challenges: to put it bluntly, the country seems to have a mounting waste problem.

On 23 January, a Eurostat report ranked Malta as second on a graph of EU countries measuring the generation of municipal waste in member states in 2016, with our country producing 647kg of municipal waste per person – over 150kg above the European average of 480kg.

Only 20,000 out of 283,000 tonnes – a measly seven per cent – of generated waste was recycled here in 2016 and it comes as no surprise that people have started taking action – with local community groups committed to cleaning up our country appearing all over the island.

Communities taking action Żibel, an eNGO, has been able to collect over 33 tonnes of waste since it began organising clean-ups around the island in 2017. Its aim is to create a platform for a growing community that raises awareness on poor waste management practices and educates people about sustainable measures, giving the public an opportunity to make the world a greener place “The idea came after visiting il-Miżieb on a work-related exercise to analyse Malta’s woodlands and finding this Natura 2000 site managed by hunters and cluttered with all types of litter, turning this protected area into a massive eyesore and accelerating its loss of biodiversity,” Ghislaine Calleja from Żibel told First.

Since its inception, Żibel has collected approximately five tonnes of plastic, a mammoth amount, considering the extremely lightweight properties of the material.

“Plastic pollution has become a global pandemic, both on land and in our vast oceans,” Ghislaine said. Referring to the assertion of famed sailor and proponent of sustainable economies Dame Ellen MacArthur that there will be more plastic in our oceans than fish by 2050, Ghislaine explained that “toxic chemicals leach out of plastic as it weathers away and destroys natural habitats. Apart from humans, no living creature knows what plastic is and where it comes from, so it can be mistaken for food or shelter which could well be fatal.”

Ghislaine is quick to point out that although plastic can be recycled, it never really decomposes. “Recycling is not the most sustainable option because it requires transport and energy and thus ends up using resources,” she explained.

Ghislaine Calleja

38

“Glass, metal, and paper are pretty straightforward to recycle, but when it comes to plastic, it’s a bit more complicated. It has been estimated that, in Malta, only five per cent of all plastic is ▶

It’s time to rethink plastic

now available at

T +356 2143 8091/2

E info@amcmalta.com

Trade enquiries are welcome

amcmalta

INSIDE ◀actually recycled. Beyond that, all recycled waste is baled and exported to other countries, increasing our carbon footprint.”

What happens to the items you recycle?

As the biggest collector of recycled waste on the island – covering close to 70 per cent of all local councils across Malta and Gozo – GreenPak is responsible for emptying the colour-coded bins at bringin sites, as well as collecting recycled waste from households.

This is then taken to Wasteserv’s material recovery facility – the Sant’ Antnin waste treatment plant – where it is sorted – either mechanically or by hand, packed into large bales and sold on a monthly basis to the highest bidder, to be exported for further treatment, mainly in European and Asian countries.

Since WasteServ was established in 2002, the volume of waste separated for recycling has increased dramatically.

Back in 2002, only 560 tonnes of separated materials were treated at the Sant’ Antnin plant but in 2013, source-

segregated recyclable materials totalled 19,735 tonnes.

Last year, GreenPak successfully collected 57 per cent of the plastic packaging its business partners put on the market, surpassing the minimum targets of 22.5 per cent laid down by the EU.

“THINGS ARE CHANGING, BUT WE NEED TO WAKE UP AND REALISE THAT WE ALL HAVE TO DO MUCH MORE.” The massive blaze that tore through Sant’ Antnin last year slowed down Wasteserv’s operations and accounted for the fall in exports to 6,658 tonnes between January and November 2017, just half the amount handled in 2016.

As part of its corporate social responsibility, GreenPak – established in 2004 – invests thousands of euros in innovative ways of collecting waste that can be recycled. “We have just launched the Crush & Win competition, where we give €100 a day to consumers who crush their plastic containers. Our primary aim is to target littering and reduce the amount of plastic irresponsibly discarded in our environment and oceans,” said GreenPak CEO Mario Schembri.

Anyone can take part in the campaign. All they have to do is write their telephone number on a plastic container they find outdoors or have at home, crush it, and dispose of the item in one of GreenPak’s blue recycling bins across Malta.

“It is estimated that plastic constitutes 6080 per cent of the world’s marine litter, which is a worrying statistic. At GreenPak we will continue working hard to change attitudes and polluting habits,” Schembri said. Welcoming recent government initiatives to make recycling compulsory, he added: “Things are changing, but we need to wake up and realise that we all have to do much more.”▶

Micro-plastics found by activist on one visit to a beach.

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INSIDE

How can you help?

Illustrations by Magda Azab

.

Here are Zibel’s six tips for reducing plastic on a day-to-day basis:

Locally, people will argue that it is difficult to achieve because we drink bottled water unless you have a reverse osmosis system, but there are reusable, large size (12L or 19L) bottles that are a much more sustainable solution and make water more readily available both at home and at work.

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Refusing to use singleuse plastic bags when shopping and refusing plastic straws is a very good way to start. They truly are unnecessary items we can all do without. Upcycle a couple of old t-shirts into reusable cloth bags, keep them handy in your car or bag and use them whenever and wherever you go shopping.

2

Avoid buying synthetic clothes as they shed microfibres. Polyester clothing is made of plastic and wearing and washing such clothes causes these fibres to flake off. The tiny particles of micro-plastic being found in our oceans across the globe have been traced to such synthetic fabrics.

3

Brush your teeth and hair with bamboo products!

4

Make your own cleaning products with natural ingredients such as vinegar, sodium bicarbonate, lemons, natural salt, and hydrogen peroxide.

Use Google Search and you will find a plethora of information available on the internet on simple ways to DIY. Buy a reusable spray bottle and keep filling it up.

You’ll save loads of money and avoid having any toxic chemicals in your home!

5 It is estimated that plastic constitutes 60-80 per cent of the world’s marine litter.

The British TV series Blue Planet 2 shines a light on the global battle between plastic and marine life.

7%, of Malta’s generated waste was recycled last year*

In 2016, Malta produced over 150 kg of municipal waste above the European average of 480 kg*. *Eurostat statistics

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Source: Based on JRC report. © European Union, 2018

NO TO PLASTICS IN OUR SEAS

#PlasticsStrategy

THE BIGGEST CONCERN IS THE HIGH AMOUNT OF PLASTIC THAT IS BEING RECORDED IN OUR SEAS Litter in the marine environment has become a global concern. It poses a threat not only to the health of our seas and coasts, but also to our economy and our communities. There are various types of marine litter, but the biggest concern is the high amount of plastic that is being recorded in our seas.

Most marine litter is generated by land-based activities. Each and everyone of us can contribute to stop littering our seas. When there are alternatives, we need to stop using plastics, particularly single-use plastics.

Few tips on how to live with less plastic: • using reusable stainless steel or glass bottles • taking reusable cutlery or cups to the beach or picnics • keeping handy reusable shopping bags • skipping individual plastic produce bags at supermarkets • choosing to dine in and not take out • using reusable containers for leftovers

MARINE ANIMALS MAY GET ENTANGLED IN THE PLASTIC DEBRIS MAKING IT DIFFICULT FOR THEM TO THRIVE. THEY CAN ALSO INGEST THE LITTER AND THEN CHOKE OR STARVE TO DEATH Plastics are resistant to degradation and persist in the marine environment. Many plastics break into even smaller pieces, entering the food chain. Marine animals may get entangled in the plastic debris making it difficult for them to thrive. They can also ingest the litter and then choke or starve to death.

A PLASTIC BOTTLE

CAN TAKE

AROUND

500 YEARS TO SPLIT IN MICROSCOPIC

PIECES

Monitoring where marine litter comes from, its composition and its fate is essential information on the state of the marine environment, and valuable insight to guide the development of effective management practices that target the reduction of this litter in the marine environment. As part of the requirements of the EU Marine Strategy Framework Directive, the Environment and Resources Authority (ERA) has put forward actions to address marine litter in Malta’s marine waters. These include awareness-raising campaigns on the impacts of marine litter and collaboration with NGOs for beach and coastal clean-ups.

HELP US HAVE CLEANER SEAS, USE LESS PLASTICS!

CULTURE

VALLETTA’S OVERLOOKED GEMS SPOTS OF INTRIGUE IN THE CAPITAL’S GRIDDED STREETS

PETER SPITERI – MUG COLLECTOR

Republic Street

Peter Spiteri is an ordinary man with an extraordinary passion. Following a back injury that caused him to be bedridden for seven months, Peter was left feeling unmotivated and helpless. He found his lifeline in his mug collection, through which he was able to regain the key to his happiness. His garage houses an impressive collection of around 3,000 mugs and for over 25 years, visitors have been coming to see the spectacular floor-to-ceiling shelves stacked with mugs, cans and water jugs. However, out of all his collection, his favourite mugs remain those given to him by his grandchildren. Every day, from 9 am till 1 pm, visitors are invited to view this heart-warming collection at the far end of Republic Street and talk to the man behind it all.

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CULTURE

Over the years, Valletta has been evolving and adapting to attract increasing numbers of visitors. Whilst some establishments are temporary, attempting to attract the fleeting attention of customers, others have withstood the test of time and stayed with what they know best.

Laura Schembri visited some of these places – which are interspersed, sometimes hidden, within Valletta’s streets. Some are quirky, some are unconventional, but they all contribute to the city’s character.

Photography by Joanna Demarco

JOHN CAMILLERI – FISHING TACKLE

St John’s Street

The understated charm of John Camilleri Fishing Tackle has been capturing customers’ hearts for more than 100 years. Walking down Strait Street, the old shop façade – painted in the same pastel yellow with which it has been embellished for the past 30 years – is bound to catch your eye.

Standing out in a sea of modern stores, John Camilleri Fishing Tackle refuses to conform – what you see is what you get. This authenticity has enabled the business to retain its loyal clientele, but it has struggled to attract a new generation of customers. Peter, the last remaining member of the family to run the business, has accepted that it may be time to close this particular chapter, making way for a new establishment to grace Valletta.

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CULTURE

AGIUS JOE – UNDERTAKER

West Street

Valletta’s West Street is home to the 300-year-old family business known as ‘Agius Joe Undertaker, Coffin Maker, Army, Navy and Civilian Contractors’. Withstanding the pressures of an evolving Valletta, this quaint place gives no indication that we are in the 21st century, but the business is no stranger to change. The loss of the late Joe Agius seven years ago, forced the family to revamp their business model. No longer able to rely on Joe’s craftsmanship to make the coffins, the business now imports them from overseas. The horse-drawn hearses have suffered a similar fate at the hands of time and have been replaced by a hearse and taxi service. The establishment has cemented its status, and with four funeral services every week, the business certainly shows no sign of slowing down.

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CULTURE

TOY MUSEUM

Republic Street

The toy museum is a delightful, doll-sized house, filled with forgotten gems from a bygone era. Vincent Brown first opened the doors to his whimsical time machine in 1998, after being inspired by a similar museum in England.

Spread over three floors, the magical museum gives its visitors a peek into the past, with its impressive collection of toys such as Matchbox model cars, model planes and dolls – the oldest of which is a wooden Pinocchio dating from 1883. Today, the museum remains a big attraction to which both tourists and locals flock to enjoy a nostalgic trip down memory lane.

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CULTURE

PREGO

South Street

Prego is a coffee shop frozen in time, where locals have been enjoying their simple black coffees and fresh sandwiches since 1964. This family-run business was the first place to purchase a coffee machine from overseas and retains a steady clientele by sticking with what works.

Giorgio Bezzina, the son of the original owner, has now taken over the running of the premises and remains faithful to his father’s simple and minimalist principals. Although the coffee shop does not reflect the change Valletta itself has undergone, Bezzina notes that the resurging interest in our capital city has brought a new wave of customers, making it possible for his business to continue to thrive.

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Almost as iconic as Prego’s timeless interiors are the two other workers, Joe Borg and Carmello Spiteri who, along with Bezzina, have become staples of the shop in their own right, working for the family for over 20 years. Grab a seat at a table and experience the dynamic trio in action at Prego over a great cup of coffee.

Lombard Bank - Palazzo Spinola Annexe, Frederick Street, Valletta

Award for Architectural Heritage

Lombard Bank Malta p.l.c.

Head Office: 67 Republic Street Valletta Malta • PO Box 584 Valletta VLT 1000 Malta Tel: +356 25581117 • Fax: +356 25581151 • e-mail: mail@lombardmalta.com • www.lombardmalta.com • SWIFT Code: LBMAMTMT Lombard Bank Malta p.l.c. is listed on the Malta Stock Exchange and is licensed and regulated by the Malta Financial Services Authority as a credit institution and as an investment service provider.

ARCHITECTURE

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ARCHITECTURE

ILGALL ARIJA: AN INCIDENTAL ICON

Ann Dingli considers the socio-historic position of the beloved Maltese balcony – how its exact architectural origins continue to elude historians and how it has retained a constant metaphorical function as a mirror to our way of life.

Photography by Joanna Demarco

Some of the most captivating urban moments within cities take place on the fringes of conventional architecture. We build our personal stories around the great buildings we know, the streets and avenues we traverse, the bridges we use to walk on air; but the adjectives to this narrative live within the incidental, the unplanned. Small-scale architecture has consistently provided city dwellers with spaces that immediately extend from their vernacular habits and rituals – purposes that go beyond shelter for life or work. Like the moment Giles Gilbert Scott created a diminutive red fortress to protect people’s phone conversations; or when tidy green timber boxes were installed by mercantile bouquinistes along the banks of Paris for selling books; or when a Spartan projecting box called the muxrabija was built in North Africa as a means for women to keep a watchful eye on the streets without being seen themselves.▶

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ARCHITECTURE

◀ Meanwhile, in Malta, a sheltered balcony called the gallarija manifested itself and a persistent love affair with all things angular was unequivocally entrenched within the islands’ national taste profile. Artists and writers throughout Malta’s history took inspiration from the visual equivalent of a Mediterranean favela – a juxtaposition of cubes held together in a composition that spoke the physical language of the islands.

The closed timber balcony became a big part of this national vista. It rose from a mist of colliding historic geneses to become a key player in Malta’s urban make-up, with an appeal that would transcend generations and with a raison d’être that would remain eternally mysterious and beguiling.

Like all things attractive in life, the gallarija owes much of its appeal to its own ambiguity – its refusal to be pinned down by stylistic consensus. In one camp, it is believed to have descended from the

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aforementioned muxrabija – the original Arabic timber peeping-box that exists peppered in its purist form around the islands. Others believe it to have materialised under the Spanish, during the ruling stint of the Aragonese Crown. A third camp (specifically, Dr Giovanni Bonello) asserts that the etymological ancestry of the gallarijas is Italian, and that it only first appeared in its pure form on the islands in the last quarter of the 17th century – around 1675, to be almost precise.

In this genealogical line, the earliest closed balcony appears in Old Theatre Street, adorning the corner of the Grand Master’s Palace in Valletta. Finally, there are those who position the closed balcony as a relative to the 16th and 17thcentury seafaring galleys that passed through our islands’ ports – their ‘quarter galleries’, which looked like balconies and were typically placed on the sides of the stern

castle (the back of the ship), seeming to be a convincing precursor.

But what is perhaps even more compelling than its aesthetic lineage, is the Maltese balcony’s functional storyline – a curious compendium of real and/or imagined uses, each of which touch on the domestic nuance of Maltese life. Again, there is little concrete evidence of a singular intended use. Some believe its Arabic heritage extends to its operational traits as well as its formal – that it was used as an immobile spying vessel, hovering over urban passageways claiming the literal and moral high-ground over unsuspecting gossip-mongers.

Maltese balconies were described as “glazed cages” in 1852 by Théophile Gaultier, as he wrote of his first moments experiencing Valletta when entering the harbour in June of that year. Gaultier was just one of the many writers making their way through

ARCHITECTURE

But as historical accounts would have it, women were not the only protected surveyors of the streets of Valletta. In the case of what has been positioned as the prototype for the Maltese balcony – the one on the corner of the Grand Master’s Palace – written accounts describe Grand Master Nicholas Cottoner strolling along its length, hidden. He supposedly kept a watchful eye over the two piazzas in front and at the side of the palace, acquiring first-hand detection of any knightly behaviour gone awry. The balcony is said by others to have eventually had more of a sanitary use – and not just in moral terms. In the 19th century, when the authorities were clamping down on hygiene regulations, the gallarija may have been adapted to become a micro-site for newly installed water closets when no other convenient location could be identified within the home.

“Despite everyone’s best and most romantic intentions, the gallarija steadily converted into a relic” Malta en route to the Orient as part of the ‘Grand Tour’. They each described Valletta in their written accounts, detailing the city’s “projecting balconies with beautiful Maltese women inside”. They describe the balconies as a form of feminine space – a refuge for women who, at the time, couldn’t live a public life in the same way that men could.

Instead, they leant on sheltered window ledges, watching a world with which they could not fully engage.

No matter the authentic use for the Maltese balcony, their literal intrusion onto the streets of Malta’s villages, towns and cities has always been welcome. They became visual staples in the make-up of the islands’ cultural identity, pervading the imagination of locals and visitors alike and animating the visage of both our grandest and humblest buildings – essentially becoming an equaliser between rich and poor. From 1996 onwards, Maltese authorities launched schemes aimed at preserving the integrity of the balconies, both visually and structurally. Financial aid and incentive was provided to any homeowner wishing to restore one of these iconic structures, establishing a top-level interest in keeping their legacy far from languishing.

Still, as many of history’s greatest love affairs will attest to, people do not always look after what they love, and the gallarijas’ ability to withstand negligence is optically as pathetic

as any soured relationship’s victim. The passage of time brought about dilapidation, unsightly interventions, cheap imitations and a dangerous attitude of indifference towards conserving not just the physical state of the balconies, but their cultural spirit.

Despite everyone’s best and most romantic intentions, the gallarija steadily converted into a relic, and filed the specialists involved in its making – the mason, carpenter, glazier, roofer, blacksmith – into the balcony’s history chapters. In the noughties, some of the islands’ most forward-thinking architects imagined and devised entirely successful ways to re-interpret the balcony for contemporary usefulness (Architecture Project, M&S Bridge, Valletta; Chris Briffa, Gallarija Miftuħa, Valletta). But, sadly, these examples remained isolated and the potential for a functional revolution was never meaningfully taken up.

Still, this peculiar and utterly defining structure has maintained a white-knuckled grip on its cultural relevance. The tens of thousands of images that exist as offerings to its virtual shrine are mere tokens of the deepseated connection that people have with it.

And beyond the words and images we put out into the world in honour of these structures are the introspective engravings of them that we carry in our collective memory and consciousness. The gallarija is Malta. It symbolises the life of a people who penetrate each other’s affairs but who hide behind a veneer of inherited morality. It symbolises the nature of a people who hold tradition as their greatest attribute, even if time has proved that it has ceased to have a function. It symbolises the fact that our true nature is best revealed in the most arbitrary of moments, within contexts we build for ourselves without exactly knowing why we need them.

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FOOD STORES

FOOD

RECLAIMING YOUR RELATIONSHIP WITH WHAT YOU EAT

When Stephen La Rosa, one of the Mediterranean Culinary Academy team, was living in San Francisco, he came across a rarity that changed his perception of food – people really cared about where what they were eating came from. He believes that we are living in a time when people have lost their relationship with their food and this reduces the quality at every stage of the cycle. first spoke to Stephen about the Academy, which aims to teach its students about food – and the respect and handling that it deserves. interview by Joanna Demarco

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FOOD

Stephen, you have been working and living abroad: you’ve spent some time in London and some in America. What was it that caught your attention about the food industry in San Francisco?

You would get the vegetables for your restaurant from a farmers’ market where you know the people by name. You built this really interesting relationship which I just had not seen when I was working in Malta.

What is the Mediterranean Culinary Academy?

We are trying to be a culinary school but somewhat different in our approach to teaching. What is typical in culinary schools is the emphasis on cooking technique; there is a focus on the product, but the system behind the product is not explained as well as it

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ought to be – at least not as well as we believe it should be.

So, while I think it is important to know all your culinary fundamentals and how to cook well, you really begin to excel when you understand a product and what it takes to make that particular product.

You’ll see so many menus that have a ‘Caprese salad’ available, when at this time of year it just doesn’t make sense.

You’ll need to fly in tomatoes or source them from greenhouses, so they aren’t going to be nearly as delicious as summer tomatoes. We care about things like that – teaching people how to source their food, how to build relationships with farmers, the correct ingredients to use at the correct time of the year – that’s where we want to be different.

At the moment, we’re focusing on [the difficulty level of] home cooks and those who cook for a hobby. We don’t want to make people feel disheartened

about cooking a particular dish if they think it looks a bit difficult. Eventually, we want to run courses aimed at professionals, but we want to grow at a pace with which we feel comfortable.

We are currently only organising short courses. There are two formats: a fourweek course and an eight-week one, with a maximum of 12 people in a class.

We are also working on some one-day workshops.

Your first activity was a popup event: how did it go?

It was our first experiment as the Mediterranean Culinary Academy to start building connections with farmers and producers and to introduce ourselves to the Maltese scene. It was held over three nights, with about 40 to 50 seats each night, and it totally exceeded our expectations. We wanted to begin developing a style of cuisine which we felt suited the ethos of the Academy and for me personally it was a great way to connect with Maltese

FOOD products again after having been away for four years. We sold out in under two days and considering that it was our first event, the feedback was great.

Why do you think we need to become more aware of the food production cycle?

There are a lot of issues with the food system at the moment and I think people are very separated from where their food originates. You go to a supermarket and your salad comes ready-packaged from Italy; people’s idea of chicken is boneless skinless chicken breast which comes sealed in a packet. This is all fuelling a disconnection between people and holistically-produced food.

We live on an island, the fish is meant to be phenomenal, but you go to a lot of supermarkets and the fish selection is really poor and the labelling of sustainably caught fish is next to nonexistent. The most common locally consumed fish in Malta is salmon – a fish that doesn’t even exist in the water by which we are surrounded. This in itself is a worrying example of the current condition of our food system.

When you get more in touch with food, and look a little bit further, you build a relationship and the food is going to be better for you; it’s going to be more nutritious and you are respecting the whole system, which consequently makes that system stronger. The

environment is a big part of it and when it comes to seafood especially, it’s becoming a really terrible situation; there isn’t enough awareness and this is something we should be pushing for and spreading. We need to respect the environment and the product, so that we will experience a holistically better product that will be much tastier and much better for us.

recommend the Veg Box at Villa Bologna, or Vincent’s Eco Farm. They are always super helpful and friendly – and the quality of their produce is some of the best available here.

With regard to meat, we have a small meat industry but in general the production methods in Malta are fine.

It’s quite hard to get a very consistent product, because again, we’re not built for livestock – we don’t have the space or the water.

What can you tell me about meat and pesticides in Malta? How can people be Does Mediterranean food more aware of what they are taste better in Mediterranean eating? regions?

Look for good quality food: if you look hard enough, you can find it in Malta.

There are a lot of great farmers growing wonderful produce here. But the chances are that if you go to your average supermarket and don’t read too many labels, or ask too many questions, you might suffer.

On the topic of pesticides, I would say the simplest thing is when you buy fruit and vegetables, smell them. If they smell as they should smell, the chances are that they are ok. Read labels – this is very important – so if you’re in a supermarket, see where the item is from. Otherwise, I recommend going to a farmers’ market or building a relationship with a farmer.

The farmers’ market is great but if you want to support some local farmers who use organic methods, I would

In a way you perceive it as being better because you’re there, you’re in the place, there’s almost a romance to it. A plate of pasta in Taiwan is not going to be the same as a plate of pasta in Rome. So, yes, you’d definitely perceive it as better quality but it’s psychological – there’s no reason why you wouldn’t be able to enjoy Mediterranean food anywhere in the world.

I think it’s possible to cook any type of cuisine from any type of culture, anywhere in the world, but you need to be sufficiently creative to use the produce that actually grows there and then you would need to use the storecupboard items and techniques that support it.

Finally – what sort of feedback have you had?

The members of our core team are all in their late twenties and super passionate about good food and what we’re doing.

When we introduce ourselves and our ideas for the future, we’re usually met with a lot of support from people in the food industry as well as foodies. We’re also a few weeks into our first round of courses and the people who have joined us for them so far have been very kind with their feedback and a pleasure to teach. It is very satisfying to see so many people with such a passion for good quality food and ingredients.

Check out the academy’s Facebook page ‘The Mediterranean Culinary Academy’ or the website https://mcamalta.com for more information about future courses.

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FOOD

ORANGE & BRAISED FENNEL SALAD

By The Mediterranean Culinary Academy Fennel and orange is a classic flavour combination. We chose these ingredients because they are both growing beautifully at the moment and we happened to have a surplus of each at hand sourced from our small network of organic farmers. We have decided to compliment this pairing with some pink peppercorns which can be found growing in abundance all around the island as well as a few generous glugs of our own extra virgin olive oil. The bowl itself was hand crafted by the local ceramicist, Sue Mifsud.

INGREDIENTS: FENNEL 2 BULBS ORANGE 2 EACH A HANDFUL PINK PEPPERCORNS EXTRA VIRGIN OLIVE OIL TO TASTE ALMONDS 40G METHOD: • Begin by pre heating your oven to 200°c. Remove the tops from the fennel and set aside to be used later. Cut one bulb into wedges and place on a large sheet of baking paper. Season liberally with salt, olive oil and aromatics. Fold the baking paper over to form a small parcel and place on a baking tray.

Place in the oven and allow to steam in its own juices for 30 minutes or until fork tender.

• On a separate tray season the almonds with a few drops of olive oil and a generous pinch of salt and roast for 5-10 minutes, or until lightly browned. Once the almonds are 58

cooked, remove from the oven and immediately season with your choice of spices.

• Slice the other bulb of fennel as thin as possible and reserve.

• Peel and cut the oranges into wedges trying to avoid the pith.

Juice the remainder of the orange and mix with a few generous glugs of olive oil and a pinch of salt to make vinaigrette.

• To finish, dress the sliced fennel and the braised fennel with the vinaigrette and assemble in a bowl topped with the toasted nuts, orange segments and some picked fennel fronds.

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KAREN MILLEN SPRING SUMMER 2018 The SS18 Karen Millen collection sees workwear re-imagined to embrace powerful femininity with contemporary silhouettes and considered fabrications. Tailoring done the 2018 way; shirts are re-invented – tied, wrapped, draped, belted and embroidered – while trousers come wide, tapered, sporty or cropped.

Suiting showcases the true atelier ethos with razor sharp cuts, cinched waists and corsetry details allowing for a dramatic silhouette.

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TRAVEL

NOT TAKING 10c FOR GRANTED Alexandra Manche, one of the 11th Kilimanjaro team members who has just arrived back in Malta, was struck by what she found in their week-long trip to Ethiopia, the team’s final, charitable stop before returning home. he six of us gazed at the three, large, open barrels of water.

One looked new, the water clean. The other two were rusty and the water had an oily film on the surface. We had just been instructed to wash with the clean water. The other, dirty water was to be used for flushing. It was 8pm and we were tired from a day of traveling.

“So,” one of us finally broke the silence, “how are we going to use the dirty water? We’re going to have to touch it.”

The same thoughts were going through all our heads; Is the water safe to touch?

What exactly is in the barrel? Would we get a rash from touching it – or worse?

Silence. But logically there was only one choice.

“I think we should only use the clean water – we can flush with that too, I’m not touching the others.”

Yeah, sure, except we would have run out before the week was up.

How would we explain to the nuns that we had run out of clean water while they were living through a drought?

“No, it should be fine – if we dip the bucket in the dirty water without dunking it completely…” I stretched my hand to reach for one of the three buckets that stood next to the barrels. Around me everyone started to voice their panic.

“Now the bucket’s dirty!” “You’re going to get the water everywhere” “You’re touching it!” “Don’t!!!”

Thinking back we could not have sounded more spoilt. That night some of us braved the showering situation. We filled a bucket and used an empty litre bottle to wet ourselves faster with the freezing cold water– the others decided to go without showering because it just seemed simpler.

The next morning we all met at the main convent building. Rest and natural daylight made the situation look less bleak so we got

ready to go walkabout in the main village; village being somewhat of a misnomer, where you would picture roads, there were dirt paths, for example. The buildings were constructed from a wooden sub structure covered with a layer of mud. Their ceilings were corrugated metal sheeting. One of the homes we went into was surreally lined with physics notes – to decrease humidity. A far cry from what you would imagine people call home in this day and age.

Whilst we had water provided to us in barrels, the villagers had to walk for two hours to collect some. Toilets were another foreign concept.

I would be lying if I said I was shocked to see people living in such conditions.

By that point it had become expected.

As we walked from home to home we spoke to the locals and asked if they needed help – either monetary or otherwise. Sister Bercken was our translator. We asked how much money they would need to solve small, daily problems.

Instead of handing over money to buy food we asked the nuns to help us buy chickens for the families –two chickens and a rooster would cost around 600 BUR (€20) which would amount to approximately two months’ salary in their world. Can you imagine living on €20 for two months? At one point we asked how much eggs would cost if we were to buy them from a shop: one Bur per egg or 10 euro cents.

No one commented about the dirty water or the cold showers for the rest of the week – except to say that ‘it wasn’t that bad’. We made sure that no eggs were cooked and left un-eaten.

When the week ended, on the way back home, somewhere in the clouds over Egypt the whole gang started voicing their concerns.

Some felt sad, others angry, yet the general opinion was that, evidently, we weren’t going to be able to leave behind the charitable aspect of our adventure.

We started thinking about the monetary amounts that would make an incredible difference in the lives of the people we had visited.

The idea of a team materialised – 1000 people each contributing to raise fund; annually. 1000Team would be a platform where stories are shared, the lives of these people would be played out together with the sums that would help them; giving individuals the possibility of either joining the team outright; contributing the annual ‘fee’ or sponsoring a smaller amount to make a big difference; buying chickens for a family.

For more information on the project, visit: www.1000team.org

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DATING

Swiping (Mr) Right With Valentine’ Day just a few days away, Roberta Randon spoke to three Maltese twenty-something women about their experiences with dating app Tinder in a country where it is possible to bump into your recent match at your local supermarket.

With a population of over 430,000 people spread over an area of 316 kilometers; there is one word that best describes Malta: Dense. We will probably drive past that person who is apparently sick at home and “can’t make it” for that coffee date. And yes, we will encounter that guy or girl who never messaged us back.

These thoughts were buzzing through my mind as I sat and waited for Rebecca*, Bianca* and Jessica* at a coffee shop.

Three independent young women, with different occupations and interests yet with the same tiny static flame sitting on their screens, waiting for another swipe (swipe is the action through which you reject or approve people on the app.)

Tinder; an app designed to spark up relationships between people based on their location.

SO, WHY USE TINDER ON SUCH A SMALL ISLAND LIKE MALTA? Rebecca’s curiosity was sparked by a friend of hers who encouraged her to try and explore a new pool of people. “I was going through a phase in my life where I was single and not many of my friends were going out much, so the chances of me bumping into someone at a party were close to none. With Tinder I could at least put myself out there.”

For Bianca, who was living in Germany when she downloaded it, the excitement of meeting someone new was taken a step further. “At least in Germany I didn’t come across someone I know every three swipes.”

DO YOU FIND A DIFFERENCE BETWEEN SWIPING FOREIGNERS AND MALTESE? A unanimous “yes” was uttered by all three.

Bianca proceeded to add, “when you match with a Maltese guy one of the first

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things you look at is your mutual friends.

You piece his social circle together in a matter of clicks.” “When you match with a foreigner you have less of an idea of who they are.”– Needless to say the last comment raised an eyebrow. As we ordered our second round of coffees, Rebecca opened up about a roller coaster experience she shared with a foreign man she met on Tinder.

For Bianca, who runs social background checks on online love interests, the secretive type of men won’t really stand a chance. “He was an extremely charming guy. A few days later I found out that he was dating another girl for over a month, while messaging me. All I did was mention his name to a couple of people and before I knew it I discovered a chain of girls he was linked with over the same period of time.

Let’s face it, in Malta you’re going to get caught. Girls talk.”

Jessica, who although had a few stories to tell, shared her positive experience through which she met her current boyfriend. “I was using Tinder at a high point in my life.

No Bridget Jones’ Diary scenes of me swiping whilst crying over a tub of ice cream. I was happy and I had a strong state of mind. It all just happened, easily and instantly.”

CAN YOU JUDGE A PERSON BASED SOLELY ON THEIR PROFILE PICTURES? As much as we hate to admit it, we are becoming a global culture driven by online profiles. What, when and how you post online material is ultimately reflecting a part of your personality.

“Whether you like it or not, people judge photos. I’ve seen so many profiles which consist of the same pose in different angles, filters and cropping skills,” said Jessica.

“We matched and instantly started messaging each other. There was a lot of chemistry and less than twenty four hours later we met up. At the back of my mind I knew it had an expiration date, so when he left Malta three months later I thought that was that; it was fun while it lasted. But things didn’t stop there. He booked flights for me to go and visit him and we were in a long distance relationship for about a year. It was just me and him; or so I thought. To cut a long story short, I later found out that he was still with his (supposedly ex-) girlfriend and they were in what seemed, from photos, a committed relationship. I felt so foolish.

Did I mention they’re engaged now?”

As I thanked all the girls for their time and sheer honesty, Bianca and Rebecca’s phone pinged. Another match on Tinder? There is a sense of secrecy to the use of the app amongst Maltese people. I know a few who have it saved in a hidden folder on their phones and who would decrease the brightness on their screens when swiping.

Why? Trust me, those people that are trying to hide the app from; they already know you’re using it. Happy Valentine’s Day. *names changed for anonymity

F

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