Summer 2010

Special ICANN Brussels edition Rod Beckstrom Head of ICANN Neelie Kroes European Commissioner for the Digital Agenda Food and drink European chefs and delicacies online1 .eu takes your website all over Europe

500 million people 27 countries 1 Internet identity

Visit eurid.eu for more information. 2 3 Table of Contents

5 Europe, the EU and .eu A quick overview

6 EURid: Europe on the web Marc Van Wesemael talks about the .eu registry 12 8 Blogging about what’s for dinner Cecilia Berglund on European-fusion dinners

11 Start blogging Tips on setting up a blog and attracting visitors

12 A look behind BeerPlanet.eu A successful store in Brussels and online 16

14 Here’s to beer The basics and a guide explaining different beer types

16 Mik le Chef freelances in gastronomy Passion meets flavour 18

18 Discover Belgischechocolade.eu A family of chocolate-makers

20 Interview with Rod Beckstrom ICANN and the internationalisation of the Internet 20 22 Interview with Neelie Kroes Her thoughts on a digital Europe

24 Mini-Europe.eu The theme park that takes you all over Europe!

8 26 Your Mini-guide to Brussels 22 Attractions not to be missed

This magazine was produced in May 2010 by EURid. Design and production: Typeman Design, www.typeman.eu. Printed by Gävle Offset on Tom&Otto, a paper approved by the Forest Stewardship Council. If you would like extra copies or have questions, please send an email to [email protected]. Woluwelaan 150, 1831 Diegem - Belgium

www.eurid.eu

2 3 From the Editor in Chief

Photo: Thomas Nylén Photo: Wordsof wisdom The road to success is rarely smooth. Below are some thoughts to inspire you when the going gets tough.

On the nature of his growing othing brings people together like good food, except perhaps a .eu address. In this empire: “It’s not an empire... edition of .eu identity magazine, our theme is Food and Drink and, as this publication I have restaurants, bookshops… coincides with the 38th ICANN meeting in but it’s not an empire, more…

N Photo: KCS Presse/IBL Brussels, Belgium, we are exploring two Belgian passions: beer and chocolate. a puzzle. If it were an empire, Also, we spoke with Mik le chef who uses his .eu website as a visiting card to tempt customers all my restaurants would from all over Europe; and caught up with Cecilia be the same.” Berglund who blogs about what’s for dinner (in Swedish, but you can follow her through a transla- Alain Ducasse tion tool). ICANN is the organisation coordinating the unique identifiers (IP addresses) that allow com- puters to find one another all over the world. .eu identity has an interview with the head of this organisation, Mr Rod Beckstrom. We also have an exclusive interview with the new Digital Agenda Commissioner and Vice-President of the European I refuse to believe that trading Commission, Ms Neelie Kroes. You will not want to miss those interviews, as they touch on the future recipes is silly. Tuna fish casserole of the Internet and domain name industry. is at least as real as

I hope you enjoy this issue, bon appétit! Photo: Alex Gotfryd / Corbis SCANPIX corporate stock. Barbara Grizzuti Harrison

Editor in Chief Caroline Gravel

Contributors Find something you're Caroline Gravel Maria Göth passionate about Megan Vosloo and keep tremendously interested in it. Do you own a successful .eu website? Would you Julia Child like to be featured in Identity? Write us at Photo:Aaron Rapoport / Corbis Outline SCANPIX Photo:Aaron [email protected].

4 5 Europe, the European Union and .eu A quick overview

Europe The main EU bodies are the European When travellers think of Europe, they Parliament (representing the people of picture Mont Blanc, the Berlin Wall, the Member States), the Council of the the Eiffel Tower, the Colosseum, Hagia European Union (representing national Sophia, the Red Square, la Sagrada governments) and the European Com- Familia, Big Ben… There are multiple mission which is responsible for initiat- internationally-recognised landmarks ing legislation and the daily adminis- in Europe, just as there are multiple tration of the EU. nations that share its territory. Europe One of the EU’s most important comprises of nearly 50 different states achievements is the creation of the and around 730 million people, about single market. This has been realised The EU at work in your plate 11% of Earth’s population. by gradually eliminating the restric- A recent example of the work the EU is Europe is the world’s second small- tions between member countries on involved in is the harmonisation of the est continent by surface, covering little trade and free competition. standards for the production, processing, over 10 million square kilometres. It is distribution, labelling and controls of organic bordered by the Atlantic Ocean to the .eu foods. Starting 1 July 2010, pre-packaged West, the Arctic Ocean to the North, The European Commission has con- organic foods will mandatorily bear the EU the Ural Mountains and the Caspian tracted EURid, a private not-for-profit organic logo and indicate the origin of their Sea to the East and the Black and Medi- organisation, to manage the .eu top- ingredients. “I'm delighted that we now have terranean Seas to the South. level domain (TLD). .eu is reserved for a fresh EU organic food logo,” said Mariann the exclusive use of companies, organi- Fischer Boel, Commissioner for Agriculture The European Union sations and private individuals located and Rural Development. “This exercise has The European Union (EU) is an econom- within the European Union. Think of raised the profile of organic food and we now ic and political partnership entered it as the European Union’s place on the have a logo which everyone will be able to into by 27 European countries. The EU Internet. identify with.” This way, consumers can be is based on the Treaty of Rome (1957) More than 3 million names have assured of sustainable farming practices. that has since been amended and been registered since .eu was launched integrated into other treaties, with the in 2005. .eu is among the ten largest aim to promote peace, prosperity and TLDs in the world. freedom for all citizens of the member nations. The 27 EU countries cover an More information on Europa.eu and Eurid.eu. area of more than 4 million square kilometres, and boast a population of nearly 500 million. The EU is run through an annual The new EU logo for budget of more than 120 billion euros. Text: Caroline Gravel organic pre-packaged foods

4 5 Photo: Veldemanphoto

Europe on the web .eu is the top-level domain (TLD) that denotes the European Union on the Internet. It is just over four years old, and already boasts over 3 million names, making it one of the world’s largest TLDs. We caught up with Mr Marc Van Wesemael, the General Manager of EURid.

6 7 “Having a designated space on the web for Europe can be very advantageous. It is a way to signify not only where you come from, but also to welcome visitors from many countries.”

Text: Caroline Gravel Photo: Veldeman Photo Brussels

he .eu registry venture began names. “I’m very proud of that, and the important to our customers, to have a a few years ago, on the heels credit goes to all of EURid’s employees,” name that inspires trust.” of an idea that the European says Mr Van Wesemael. “In fact, I am Council had been floating very lucky to work with some of the Trust around, the idea of creating best people in this industry, thanks to When dealing in the digital world, aT European TLD. At the time, Mr Van whom .eu is what it is today.” trust is a very big priority to both users Wesemael was Director of DNSBE, the and businesses. Online safety directly company that administers .be. Con- A registry for Europe and Europeans impacts reputations, and because of sidered to be one of the more cutting- As the successful numbers indicate, it this, EURid is moving toward Domain edge registries in Europe, .be began to made sense to create .eu. Europe is in- Name System Security Extensions imagine this European TLD, and the creasingly gaining influence politically, (DNSSEC), an Internet standard that challenge became more and more at the international and national levels verifies and validates nameserver re- appealing. and thus touching people’s lives more sponses. In practical terms, this means “Of course, we wanted some partners and more. Concretely, membership in that when someone wishes to reach in this venture, and found that the the European Union has done a lot of eurid.eu for example, the underlying national registries in Sweden and Italy good for many member countries, and systems will have a mechanism to veri- were interested in joining forces with it has also improved business. fy the correctness of the domain name us. It was a great collaboration, the .eu still has a lot of growth potential. information, preventing re-direction to three of us got along quite well and “People have yet to see the importance ill-intentioned websites for example. learned from one another,” he recalls. of the European Union as a factor in “All the major players on the Internet The European Commission found their lives. But increasingly I see should be moving toward this proto- the bid placed by the coalition to be younger people becoming more col,” cautions Mr Van Wesemael. the winner of the contract in 2003. The European and less local,” mentions “This is another example of why .eu European Registry of Internet Domain Mr Van Wesemael. “A very good thing inspires trust.” Names, or EURid, was then taking its the Commission did was the Erasmus EURid is also active internation- first steps toward becoming what it is programme, which brings students to ally, cooperating with organisations today, the registry of one of the top ten other countries. This helps to see a big- that promote the development of TLDs worldwide. ger Europe.” Having a designated space the Internet. In 2009, EURid became “We launched the Sunrise period on the web for Europe can be very a member of ICANN’s country code in 2005, during which only protected advantageous. “It is a way to signify not Names Support Organisation (ccNSO). names could be registered by their only where you come from, but also to ICANN has a bottom-up decision mak- rights holders. To verify those rights, welcome visitors from many countries,” ing process that takes into account all we introduced a novelty: the sunrise Mr Van Wesemael says. “.eu is about interested groups and parties. The dif- validator, an independent authority a European web-identity, something ferent communities meet and discuss that verified all rights. This has been that has to do with being open to dif- agenda items, and then present their proven a success as all later sunrises ferent cultures and not being limited results to ICANN’s board. “We joined have been based on this model. There to your very close area. When I think ccNSO so that through our stakeholder were just over 100 000 applications on of a European identity, I think: open- group, we can have a voice in ICANN’s the day of the launch.” ness, trustworthiness and innovation. decisions.” The launch of general registrations Incidentally, these qualities are very EURid is hosting the 38th ICANN followed shortly. On the very first day, important to EURid. Our product, .eu, meeting in Brussels this year. EURid handled over 3 million transac- resonates with these qualities when we tions and registered over 1 million look at market surveys, and that is very More information on Eurid.eu.

6 7 Cecilia Berglund has always been passionate about food. Already, at the age of six she was watching cookery shows on TV. Today, she still watches the shows in the company of her three small children, who already share her passion. She lives in Sweden, and is inspired by several years of living abroad – in Italy, France and the UK. She mixes influences from all over Europe in her food, with delightful results. European-fusion dinners on a weeknight Text: Maria Göth Photos: Maria Göth (page 10) and Jonas Rylander (page 9)

ecilia was often being asked many new visitors coming that way. eat varies a lot. In Sweden, the average for dinner tips by friends and I am already making a little bit of family has dinner at 17:30, but in Spain family, so she decided to start money via food-related ads that are they don’t eat until 21:30.” blogging to share her ideas showing on the blog.” To help with the daily preparation of with more people. She writes Cecilia’s inspiration comes from the dinner, Cecilia has written a cookbook Cunder CeciliasVardagsmat.eu (“Cecilia’s contrasts among European cuisines. with Italian recipes. All come with a Weeknight Dinners” in Swedish) where There are some fundamental differ- mention of how much they will cost she writes daily about what is for dinner ences between Northern and Southern to prepare. “Many people complain that night. Europe, she notices. “The older genera- about how expensive it is to cook tasty, “First I had a blogspot.com address, tions, that haven’t grown up with or healthy food and I wanted to show that but it was difficult for people to remem- adopted the Mediterranean diet which it needn’t be expensive to eat well.” ber, so I decided to register my own has spread all over Europe because When asked how to make the chore address. As I think of myself as more of its wholesomeness and taste, they of cooking dinner easier, she mentions European than just Swedish, I thought especially tend to prefer their own that her kitchen is never without olive a .eu address would be suitable. I also traditional food. Lots of potatoes and oil, pasta and some kind of vegetable. have plans to start blogging in English butter in the North, pasta and rice in With those in hand, the possibilities and perhaps also Italian in the future, Italy, rice in Spain and Portugal, and are endless. so it makes sense to think bigger than of course the olive oil down South as Cecilia Berglund has developed some a .se address right from the start,” she well.” Cecilia also ponders the differ- recipes exclusively for .eu identity’s says. ences in eating habits: readers. You can find them on page At the moment, it is mainly friends “Up here in the North, we tend to eat 10. They are inspired by our articles and family who follow her blog, but only one dish at dinner time, at least on beer and chocolate and reflect her she is also getting visitors from other as a weekday meal, whereas in South- European–fusion style. Let them inspire places. “Some food critics have recom- ern Europe, people tend to eat several you! mended and linked to my blog. That is dishes, even on an ordinary Monday of course great marketing and I have evening. Also the time at which we Visit CeciliasVardagsmat.eu

8 9 In food

8 9 In food

European-fusion recipe: Beer recipe: Chocolate recipe:

Salmon gratin, serves 4 Beer stew, serves 4 - 5 Chocolate mousse delight, serves 6

Ingredients: Ingredients: Ingredients: 2 tbsp rapeseed oil 2 tbsp butter 200g chocolate (60% – 70% cocoa) 2 tbsp butter 1 tbsp olive oil 3 eggs 8 - 10 potatoes 1kg stewing beef 4 tbsp caster sugar 250g smoked salmon 1 ½ tbsp flour 250ml whipping cream ½ a leek 2 carrots 2 tsp Cointreau or juice ½ a small fennel bulb 12 baby onions grated zest of ½ an orange 2 eggs 1 leek 250ml 10% cream 1 handful of fresh thyme 1. Place the chocolate in a metal bowl over juice of ½ a lemon 1 handful of fresh parsley a pan of hot water. Leave it to melt, stir ½ tsp salt 1 bottle (33cl or 330ml) beer (dark or blond occasionally. You can also place the chocolate white pepper to taste but preferably sweet) in a plastic bowl and melt it in the microwave 2 tsp honey oven at 350W for 1½ to 2 minutes. 1. Grease an oven dish with butter. juice of 1 squeezed orange salt 2. Whip the cream lightly with a whisk. 2. Chop the leek and fennel finely. Fry gently pepper in the rapeseed oil and butter. Add the juice of 3. Whip the eggs and the sugar with the whisk ½ a squeezed lemon. 1. Cut the meat into small pieces. Fry them in until white and double in size. the butter and oil until they colour nicely. Place 3. Peel the potatoes and slice them thinly. Line the meat in a stewing pan and dust with flour. 4. Stir the melted chocolate into the the bottom of the dish with a layer of potatoes. Stir. whipped eggs with a metal spoon. Place salmon slices on top of the potatoes, then Stir until well blended. a layer of the leek and fennel mix. Repeat for 2 2. Peel the onions and fry them in what is left or 3 layers. The top layer should be of potato. of the butter and oil. You might have to add 5. Add the cream and blend well. Add the some extra butter or oil. Place the onions and Cointreau or the orange juice and zest and stir. 4. Beat the eggs with the cream, add salt and what is left of the juice in the stewing pan. white pepper. Pour the liquid over the potatoes 6. Pour the liquid into serving bowls or glasses and salmon. Cook in the oven for approximately 3. Peel the carrots and cut them into pieces. and refrigerate for a couple of hours. Serve as 45 minutes at 200°C. Add them and the rest of the ingredients. Cook is or topped with fresh raspberries. for 45 minutes to 1 hour depending on the 5. Serve with rucola salad and pieces of meat you have chosen. Add the orange juice orange drizzled with olive oil. minutes before serving.

4. Serve with potato purée and green peas cooked until really tender.

1 tablespoon = 15ml 1 teaspoon = 5ml 250g = 8.8 ounces 150ml = 0.65 cup 250ml = 1 cup 1kg = 2.2 pounds

10 11 Start blogging!

Blogging gives everyone a voice on the Internet. Blogs have changed the media landscape dramatically and some of the most influential media personalities today are bloggers who have expert knowledge about specific topics. By following some simple advice, you too can attract a bigger audience than your circle of friends.

Text: Maria Göth

When setting up your blog, you first To get visitors to your blog, there are like Facebook and Twitter (add little need to decide where to host it. You some steps you can take: sharing icons – your blog tool can can choose as a host one of the bigger • Submit your blog to search engines. tell you how). free blog services like Google’s Blog- If you have your blog on your own ger, Microsoft’s Spaces or Wordpress. website, it may take a long time • Think about search engines when There is also the possibility to start for search engines to find you. writing post headlines – what do a blog under a media site. Just go to To help them along, go to people search for? You can check your favourite news site or portal, see google.com/webmastercentral and the popularity of certain words if they host blogs and follow their click on guidelines to find informa- with Google’s keyword tool. instructions. An advantage of hosting tion on how to submit your website the blog with a media site is that you to Google’s search engine. • Post often, it makes it more inter- can benefit from their flow of visitors esting for regular readers. It also and be promoted by their site. How- • Submit your blog to blog direc- makes search engines index your ever, your blog’s name will come un- tories. There are many local, but blog regularly. der their name, so it may be difficult also European blog directories like to transfer should you wish to have http://europe.blogranking.eu. A • Comment on other people’s blogs it hosted somewhere else later. You blog directory is a place where you and recommend good blogs to your might not be able to receive advertis- can find different blogs by category. readers. Chances are, the favour ing revenue either. If you submit your blog, it will be will be returned. Make sure to use A third option is to create a blog featured and easily found by people Trackback links. If two blogs sup- on your own web page, hosted by any interested in your subject. Search port the TrackBack protocol (your number of registrars or companies engines also like blog portals there- blog tool will tell you if it does), offering hosting services. fore your blog will be easily found. then the commenting blogger can Once you have set up your blog, notify the other blog with a "Track- you will naturally be looking to attract • Make sure you let the portals and Back ping". The receiving blog will an audience. A good first step is to news sites you have registered your typically display summaries of, and register your own blog name just like blog with know when you have links to, all the commenting entries Cecilia. She discovered that the Blog- posted something new (“ping” your below the original entry. This al- spot address her blog came with was blog) either manually or automati- lows for conversations spanning too difficult to remember and regis- cally. More information on how to several blogs that readers can easily tered her own .eu address instead. do this can found on your respec- follow. She instructed her registrar to point tive portal or news site. the .eu address to her Blogspot • Use your blog to comment on inter- address. Her blog is now found under • Let people subscribe to your blog esting news articles and get noticed CeciliasVardagsmat.eu, although it is via RSS feeds. by thousands of readers! Bear in still hosted by Blogger. (Blogger oper- mind that some news sites require ates under the name of Blogspot in • Allow people to share what you you to register your blog before you Sweden where Cecilia is based). posted on other social networks are allowed to comment.

10 11 A look behind BeerPlanet.eu More than 1 000 types of Belgian beer in 40m2. Impossible perhaps, but Beer Planet, a unique beer boutique in the heart of Brussels, offers its customers just that.

Text: Megan Vosloo Photos: Courtesy of Beer Planet and Megan Vosloo

hether you’re in the troduced their own beer classification the online store as they did with their market for a chocolate system based on copious research and Brussels boutique, putting in many beer, a limited edition their own significant experience. Signs months of groundwork before it went Duvel Triple Hop, or a around the store indicate which kinds live in September 2009. Their prepara- bottle of much sought of beers are available, making it pos- tions included the design and imple- Wafter 40-year-old Westmalle Triple: sible for customers to browse around, mentation of a custom-made back-end virtually or in person, Beer Planet is choose their own beers and make a software program to manage stock the place to go. good selection. Sam and Aram are also levels and synchronise the online store Nowadays, the store is known for always on hand to answer questions with the Beer Planet warehouse. specialising in Belgian beers, but the and share their expertise. Much work also went into making sure original concept that inspired the This effort is appreciated by those BeerPlanet.eu was secure enough to owners, Aram Ettibaryan and Sam who frequent the store. “We thought accept credit card payments. Tamazian, to set up shop was a little we would mainly attract tourists, but “But the biggest difficulty we had was less specific. The beer lovers wanted to no - as it turns out, the typical Beer packaging,” Sam says. Aram explains, establish a hub that sold a large variety Planet customer is a local connoisseur “There wasn’t a box on the market suit- of European beers. Only, once they who keeps coming back because they able for shipping beer bottles. So even- started doing business, they realised know that we stock the stuff that is dif- tually, after mulling over the problem that Belgian beers outshone their ficult to find,” comments Sam. for months, we came up with our own European counterparts. “Belgium is packaging: a universal beer box.” famous for its speciality beers and no Beer Planet goes online The box’s innovative design allows other country can offer the same qua- Increasingly, it’s not just local beer the partners to ship up to eighteen 75cl lity or variety, so we decided to focus on connoisseurs who seek out Beer Planet bottles or forty-two 33cl bottles in a sin- Belgian beers exclusively,” Aram says. in Brussels. A growing number of gle box and is strong enough to survive The partners gradually built up their international beer lovers also enjoy even the most careless courier. Aram product offering to a point where they their wares, via the online shop, and Sam apply this kind of creativity now offer over 1 000 types of Belgian BeerPlanet.eu. and enthusiasm to everything involved beer, a number that fluctuates depend- The business partners, who had in running Beer Planet and their dedi- ing on the season. planned to have an online shop from cation is clearly paying off. In a country renowned for beer, the outset, registered BeerPlanet.eu in Aram confirms, “In our experience you might wonder if there is room for 2006, when the .eu top-level domain more and more countries are discover- another beer store, but Aram and Sam first came into being. ing Belgian beer. And we have been ap- know that their store offers its custom- “At the time we were still playing proached by many people who want us ers something unique. “Obviously there with the idea of being a European to help them export Belgian beer or set are the beers,” Sam notes. “We carry beer hub,” Aram explains, “so .eu was up a similar store in their own country. the largest collection of Belgian beer in a good fit because it signifies that you It’s very gratifying to know that people Belgium - no other store comes close. are European. Since then, the store’s value what we offer and appreciate all But there is also the store interior – concept has evolved, but .eu still suits our efforts.” it’s very intimate and inviting.” us well because we now do business Apart from having created the across Europe.” Visit BeerPlanet.eu. homey atmosphere that draws you The partners took as much care in through the doors, the partners in- planning the design and operation of

12 13 12 13 Here’s to beer!

14 15 Did you know that beer is the third most popular drink in the world after water and tea, and the oldest and most widely consumed alcoholic beverage?

eer has been enjoyed for equipment means that yeasts that fer- include black currants, peach or rasp- more than 10 000 years, as ment at the bottom of the vat can also berry. The most famous fruit beer is documented by historical be used. the Belgian Kriek, which is made with evidence of brewing and Ales are usually described as “robust, cherries. Most fruit beers fall into the consumption found in Ancient full and fruity,” while lagers are “dry, Lambic category (see Lambic). BEgypt, Sumeria (modern-day Iraq) and crisp, and clean”. Gueuze – A type of Lambic (see Lam- China. In Europe, beer was popular- These contrasts may make the choice bic), made by blending young (one year- ised by Germanic and Celtic tribes as of beer seem simple, but both types old) and old (two and three-year-old) far back as 3 000 BC, as they migrated have many subtly different sub-cate- Lambics into a new beer, which is then throughout the continent. gories, enough to keep even the most bottled for a second fermentation. By the Middle Ages, many European respected beer experts deliberating Lambic – Brewed exclusively in monasteries had their own small-scale indefinitely. Belgium by spontaneous fermentation, breweries to provide beer for the local Whatever beer you choose, the next using wild yeast and bacteria occurring population, as around this time it was time you take a swig, remember that naturally in the immediate area of the commonly believed that it was better you are participating in an ancient brewery. This is different to other ales to drink beer than water. Cholera could tradition that has bound friends, and lagers, which are fermented by be transmitted by water, but the cause families and communities together for carefully cultivated strains of the brew- of the disease was eliminated in the centuries. er’s yeasts. A famous Lambic bacteria is brewing process. Brettanomyces Bruxellensis, so called Basic beer guide because it is found only in Brussels and Beer basics Confused by the many terms surround- the area immediately West of the city. There are two basic types of beer: lager ing beer style and production? Saison – French for season. The name and ale. Our mini-glossary explains some of was originally given to the low-alcohol Lager – The word ‘lager’ comes from the most common beer jargon. ales brewed in Wallonia, the French- Old High German and means to store Abbey – Beer that was originally speaking region of Belgium, to refresh at cold temperatures. Beers falling into brewed by a monastery but that is now farm workers during harvest season. this category are fermented at cooler brewed in a commercial brewery under Saison does not refer to a type of beer, temperatures, between 5 - 9°C, and licence to the monastery according but rather to when the beer is brewed. stored at near-freezing temperatures. to the original monastic recipe. In Originally, Saison beer was brewed Fermentation takes place at the bottom Belgium, discerning beer drinkers can in autumn and winter in Europe, of the vat, making lagers bottom-fer- identify genuine Abbey beers by their although now it is produced all year mented beers. logo, ‘Authentic Abbey Beer’. round. Lager is the most popular type of Double, triple, quattro – A naming Trappist – Beer brewed by or under beer to drink, which is good news for convention that stems from monastic control of Trappist monks. There are breweries as the ingredients needed breweries. Used to describe beers that only seven Trappist breweries in the to brew lager are cheaper than those have been fermented two, three or four world today. Koningshoeven in the needed for ale. times. Each fermentation increases the Netherlands; Achel, Chimay, Orval, Ale – The word ‘ale’ is thought to alcohol content of the beer and adds Rochefort, Westmalle and Westvleteren stem from the Old English alum, mean- flavour. The fermentation that takes in Belgium. Westvleteren is believed ing bitter. It has a warmer fermenta- place once the beer has been bottled by leading beer critics to brew the best tion than lager, between 15 - 25°C, and is always included when counting the beer in the world. historically used yeast that rose to the number of fermentations. top of the brewing vessel. This is why Fruit – Beer to which fruit has been ales are often referred to as being top- added during the brewing process, fermented, although modern brewing making it sweeter. Popular fruits Text: Megan Vosloo

14 15 Mik le

A passion for feeding guests and do-it-yourselfChef ingeniousness took this chef all over Europe and gave him an impressive range of experiences. Today Mikael Besson, “Mik le Chef”, is based in Am- sterdam and is freelancing in the gastronomy sector. We found him through his site MikleChef.eu, and were treated to a delightful three-course lunch, cooked right before our eyes.

Starter: Smoked Dutch eel (paling) with sour sible with industrial work. I want to Entrée: Chorizo pasta with haricots verts, cream, horseradish, green apple and olive oil be able to explain what I have put into tomato and artichoke cream As he cooks, our chef regales us with the plate. I like that format. Everyone Mik explains that for the time be- anecdotes from his experiences. Mik thinks I’m crazy when I’m up at 5:00 ing, he is using his site to support his was born in Sweden and lived there for in the morning, packing my car to go activities. He sends out newsletters, 12 years before moving to Lausanne, to Rotterdam to lead a workshop for business cards, he networks to recruit Switzerland. There he began his cu- 25 persons, without a kitchen. But I clients, and offers his web address as linary career as an apprentice at the have a fantastic day, and when I fall a complement of information. The Lausanne Beau-Rivage Palace Hotel. into bed, it’s such a satisfaction.” photographs of tantalising dishes that After working in hotels and restau- “So how does it all begin?” can be found there are often a persua- rants in several different countries, “As soon as a customer contacts me sive argument. He has recently been working his way up the ranks and and says “I’m hungry,” it begins. It contacted through his website to film collecting skills, he set up a Swiss ranges from a mountain-top barbecue some cooking shows for the web, for a business where he catered for a in the middle of winter, to a party on Belgian company. He explains, “I prefer variety of large scale events, such as a boat… I’m into all kinds of events. .eu to .nl because, as I’m working in the Swiss’mate: Snowboard World Nothing is impossible, some things are Switzerland, France, or you name it, Championships. He later moved to the difficult, but nothing is impossible. You wherever you want, I don’t want to be Netherlands and worked as a prod- can always find a way to feed people. limited to .nl.” uct developer for large food-industry I will get involved with anything to And he certainly has not been lim- companies before taking the plunge to do with food and drinks, like lessons, ited geographically. He has worked in self-employment. He now offers a vari- coaching, cooking with or for some- Switzerland, Saudi Arabia, the Neth- ety of services, ranging from cooking one, helping restaurants train chefs...” erlands, Belgium, France, Germany, lessons to training kitchen staff, from “Do you fix restaurants like Gordon Austria, Italy and England. He explains catering parties and events, to develop- Ramsay?” that with moving around, you can train ing products and menus. He is even “I help where I can. I trained a guy a lot. “Kitchen work is brilliant as long prepared to travel with his kitchen to for 3 months, who worked washing as you are alone and like to travel.” help you. dishes in a café in Amsterdam, and “So, have you noticed a difference “What made you decide to make the he became the cook there. I taught between what people enjoy eating in move to self-employment?” we asked him how to do the shopping, supplied different parts of the world?” between two bites. some recipes, and advised him when “Of course! For example in Sweden “I wanted to get back to human con- he ran into some problems. That was and Germany, it is very much gravy, tacts. It’s very simple. The man who very rewarding. He now has a restau- potatoes and meat, with perhaps a puts the fork in his mouth is the one I rant in Morocco.” As we pondered this, little bit of vegetables, and then in want to talk with, and that is not pos- the plates were swapped. the South the approach is so differ-

16 17 In food

Chef “As soon as a customer contacts me and says “I’m hungry,” it begins.”

ent. But I notice food is more about trends. Healthy eating, organic and sustainable food… you don’t talk about taste, but about trends.” In many ways, food tastes are culturally acquired. We asked well-travelled Mik what was the strangest thing he has ever eaten. “The Swedish surströmming comes to mind, because of the way of preparing it. You let something rot before eating it. But I don’t get so upset about things, I eat snails, frog legs, etc.” There is however one thing that is probably universally enjoyed; dessert. Dessert: Chocolate sorbet on an aniseed orange bed The combination of chocolate, aniseed and orange is remarkable. As we savour, Mik explains that although not a specialty dish, his signature in cook- ing is the use of interesting combina- tions, using spices in unusual ways. “For example, I love to make a caramel with pepper, and to use that caramel with a vegetable. Like in a pumpkin salad. I like to mix two things to get a third taste. It certainly is a forte, as this sorbet is divine. Visit MikleChef.eu.

Text: Caroline Gravel Photos: Anno Pieterse (cover and right) and Caroline Gravel (above)

16 17 DiscoverBelgischeChocolade.eu (In Dutch, ‘Belgische chocolade’ means Belgian chocolate.)

One small family business is thriving in the European chocolate industry, where the trend is toward fewer, larger companies.

Text: Megan Vosloo Photos: Courtesy of ItaloSuisse

There is a good chance you’ve sampled the delicious chocolate of the company behind BelgischeChocolade.eu, even though you may not be familiar with their name. ItaloSuisse has managed to infiltrate supermarkets throughout Western Europe with their two most well-known brands: family-oriented Tonkeys hollow chocolate figures and Isis luxury Belgian pralines.

uropeans may only recently faced by companies in today’s difficult and BelgischeChocolade.eu, to provide have started enjoying these two business climate. its customers with product informa- products, but ItaloSuisse has tion. “Being Belgian we already had been around for quite some No guesswork the .be domain names, but we are also Etime. The Belgian family-run ItaloSuisse may be small but that doesn’t European and we wanted to promote business was originally founded in mean the family leaves anything to that,” Pieter says. 1923 by Joseph Dequeker, who named chance. Continuous consumer trend re- The Libeerts place a lot of impor- the company after the two countries search helps them identify exactly what tance on keeping pace with trends, where he learnt the craft of chocolate their customers want. understanding consumer desires and creation. The bustling concern is now In response to society’s growing providing high-quality products. The being run by his grandchildren: CEO concern over health and obesity, they re- result? Their ability to understand Pieter Libeert, his brothers Ignace and cently expanded their Tonkeys seasonal what you want to experience in that Luc, and his sister Miryam. St Nicholas range to include a number special moment when you bite into a Working with family isn’t always of low-sugar, hollow chocolate figures. piece of chocolate and let a morsel rest easy, but there are definite advantages. And the general move toward consum- lightly on your tongue before savour- “You know each other very well and ing sustainably produced products led ing its smooth, rich texture as it melts there is a certain innate understand- to the launch of the Tonkeys Fair Trade in your mouth. ing present in all your activities. This range in time for Easter 2010, under the Every business, small or large, needs means that the company knowledge slogan “A taste of happiness.” to pay attention to its customers’ needs, is in safe hands and that there is good Such careful consideration isn’t limi- but not every business has been as continuity,” Pieter says. ted to the ItaloSuisse product lines. The successful at doing so as ItaloSuisse. The Libeerts feel that keeping it in family put much thought into their com- That is what has successfully carried the family gives them the edge over a pany’s online presence as well. When the family-run business through three lot of the larger players in the choco- the .eu top-level domain opened to the generations. late market. Being small, they can be public in 2006, ItaloSuisse immediately more flexible and creative when it registered several .eu domain names, Visit BelgischeChocolade.eu, Tonkeys.eu, comes to dealing with the challenges including Tonkeys.eu, IsisChocolates.eu IsisChocolates.eu.

18 19 A continent of chocoholics Science explains Europe’s love affair with the cocoa bean

Text: Megan Vosloo Photo: Thomas Nylén

Every year, more chocolate is con- In the 1990s, Dr Adam Drewnowski, of in marijuana, producing an effect sumed in Europe than anywhere else the University of Michigan’s Human similar to being high. in the world, according to statistics Nutrition Program, researched wheth- The research also revealed that published by Caobisco, the Association er chocolate triggers the production chocolate contains two additional of Chocolate, Biscuit and Confection- of opioids. Opioids are chemicals, also chemicals that inhibit the natural ery Industries of Europe. found in opium, that produce a feel- breakdown of anandamide, thereby The Irish take the number one ing of well-being. Drewnowski found extending our feeling of well-being. spot, with each Irishman or woman that eating chocolate causes the brain But not all chocolate will bring on a consuming an average of 11.85kg of to produce natural opiates, which dull sense of euphoria. Drewnowski’s data chocolate per year. Second is Switzer- pain and elevate mood. showed that low-quality chocolate, land, itself a big chocolate producer, Emmanuelle DiTomaso and Daniele with low percentages of cocoa and with 10.98kg on average, followed by Piomelli, researchers at the Neuro- cocoa fat, reduces the amount of natu- the United Kingdom with 10.10kg. sciences Institute in San Diego, inves- ral opiates produced. tigated the chemical components of This may explain why, although How cocoa casts its spell chocolate. They found it contained chocolate is held in high regard But what is it about chocolate that anandamide, a substance also pro- worldwide, the higher cocoa content has captivated the continent? Scien- duced naturally in the brain. Ananda- in Europe means they revere it more tific research hints that it might be mide binds to the brain’s receptors in than most. the cocoa content, which is generally a manner similar to that of tetrahydro- higher in European chocolate. cannabinol (THC), the active chemical

18 19 CEO of ICANN Rod Beckstrom and the internationalisation of the Internet Text: Caroline Gravel Photo: Kim Davies

The Internet Corporation for Assigned Names and Numbers, known as ICANN, boasts participants from all over the world dedicated to keeping the Internet secure, stable and inter- operable. Its participative, bottom-up approach to policy is refreshing, yet we wanted to know more about who is at the top of this organisation.

Mr Rod Beckstrom was appointed – there is such an incredible amount .eu: Could you tell us more about this Head of ICANN in June 2009. He agreed of work being undertaken at any system? to speak with us in light of this special moment, on such a wide range of is- .eu identity issue, launching at the sues, that it’s sometimes hard to keep RB: As an organisation, ICANN is a 38th ICANN meeting in Brussels. up. I greatly appreciate and admire much decentralised body. Policies the dedicated and talented group of are developed bottom-up by a broad .eu: Mr Beckstrom, you will soon be volunteers and staff from around the range of constituencies in the support- celebrating your first anniversary at globe who undertake this challenging ing organisations. The board is also ICANN. How has this experience been work, as well as the unique structure comprised of members elected by those for you? and model under which it is done. The groups as well as from an independent multi-stakeholder, bottom-up system Nominating Committee, comprised RB: I would describe my experience that defines ICANN is truly remarkable, again of other members from the com- since joining ICANN as being like particularly when you actually see it in munity. This complex board of largely drinking from several fire hydrants practice. subject-matter experts from the com-

20 21 munity is the final approval body on tance of the internationalisation of policies developed by the community the Internet. How are things progress- with staff support. ing on that front?

.eu: So we understand that a lot of The signing of the Affirmation of Com- ICANN’s work is done collaboratively, mitments last year really kicked off a and participants meet thrice annu- new round of increased international ally at the ICANN meetings. What are interest and participation in ICANN. the highlights that have come out of The Governmental Advisory Committee the previous meetings in Seoul and and Country Code Names Supporting Nairobi? Organisation have both expanded – each now has over 100 members – and RB: The obvious highlight from the that is a great indication of ICANN’s Seoul meeting was the board’s approv- increasingly global nature. al of the IDN ccTLD Fast-Track imple- The Affirmation reviews process has mentation plan. This has the potential also generated substantial comment for a significant increase in Internet from around the world. The reviews access around the world because it themselves will, I expect, point out enables the use of non-Latin scripts at areas for improvement in ICANN’s the top level. Many people have been internationalisation. I and the ICANN working on this for many years, in both board welcome that feedback. the technical and policy communities, .eu: What does the internationalisa- tion of the Internet mean for the domain name industry?

“The IDN ccTLD Fast-Track RB: Many have a vision for how adding new top-level domains will expand the implementation plan ... [is] accessibility and value of the Internet. At the end of last year, we saw the arguably one of the most launch of the Fast-Track Internation- alised Domain Name programme that significant developments for the allows countries in the greatest need to apply for and establish name registries completely in their own scripts and Internet in many, many years.” languages. For the billions around the world who don’t use Latin characters, this is a significant opportunity and and I believe it is an important mile- change. stone for ICANN and arguably one of the most significant developments for In the generic (non-country code) the Internet in many, many years. space, the most significant develop- One of the highlights for me of the ment is the ongoing refinement of the Nairobi meeting was the success of our process that allows for the expansion enhanced remote participation capabil- of generic names. Ideas range from ity. It ensured that the many members community identity to brand-focused of our community who could not at- presence to highly secure name spaces, tend in person were able to participate and more. Clearly, identity and brand online, and being in a different time matter in the physical world, and zone was the only real disadvantage. this expansion of the name space One of our concerns was that many of to broaden presence and identity in the policy discussions would be stalled names – beyond the lucky few early or delayed in some way because of low entrants – will be a major change. And meeting attendance, but this simply this change will not be limited to Latin- did not happen thanks in large part character names, but also include all of to the success of our remote participa- the languages of the world. tion. .eu: Thank you Mr Beckstrom. .eu: ICANN has a new Affirmation of Enjoy Brussels! Commitments that stresses the impor-

20 21 Europe’s Digital Agenda: Neelie Kroes is up to the challenge .eu identity has had the chance to hear from Mrs Neelie Kroes, newly appointed EU Vice-President and European Digital Commis- sioner. Here are her thoughts on the challenges and opportunities that come with a digital Europe.

Interview by Caroline Gravel Photos: European Commission

“The main challenges that my team boost the development of the European gies can change millions of lives for the and I will face during my term as a economy, allowing it to remain one of better. They encourage innovation and Commissioner are outlined in the the most competitive in the world.” contribute to the quality of services Digital Agenda for Europe, presented It is not the first time the Commis- provided, at the same time guarantee- this spring. It outlines the main areas sioner mentions digital technologies as ing the privacy of individuals. More in which concrete steps will be taken a motor for the creation of prosperity, generally, I believe that the electronic to encourage the wider use of digital so we asked her how she envisions this market complements the traditional technologies by people, governments development. market that most of us grew up with. and businesses. Eventually, this will “I do believe that digital technolo- The possibility to shop online and offline means consumers have quick

“Broadband expansion and broadband take-up has been greater in Europe than in markets like the US where Internet access is not regulated.”

and easy access to a wider choice of products and services. It also gives businesses another channel for selling and distributing their products and services. Currently, the online market in the EU is a fragmented patchwork of differ- ent national regulatory environments which frustrates consumers and limits businesses. One of my goals is to work with my colleagues, Member States and

22 23 the European Parliament to abolish of citizens. For example, as a result of really only came into their own with existing obstacles to the Single Market. the open-access policy, which the EU the advent of the World-Wide-Web Small and medium-size enterprises will put in place during the early 2000s, – a European invention that trans- benefit particularly from the digital broadband expansion and broadband formed the Internet from a platform Single Market. Simplified administra- take-up has been greater in Europe mainly used by academics and profes- tive procedures that result from com- than in markets like the US where sionals into the truly global phenom- mon EU-wide legislation will make it Internet access is not regulated.” enon that we see today. easier for businesses to be more active While the Commission’s actions are The uniqueness of domain names is on a pan-European level. In this way, aimed at the EU, it is an important of course critical to their effectiveness. they will have the chance to grow in stakeholder at the global level as well. The fact that the same domain name scale, delivering better and cheaper It is involved in multiple working can be used to access the same email services for all European citizens.” groups, participating actively in multi- address wherever you may be on the She further explains how this will be stakeholder dialogues on issues of In- planet is central to user confidence. made possible through the work of the ternet Governance, at ICANN (Internet That is why it is worrying to hear sug- Commission. “The Commission's role is Corporation for Assigned Names and gestions that the Internet might frag- to ensure that consumers are informed Numbers), CENTR (Council of European ment into regional or national 'walled about their rights online and protected National Top-Level Domain Registries) gardens'. We must oppose this. The uni- against existing risks, and to give busi- and RIPE (European IP Networks), for versal interoperability of the Internet is nesses the legal certainty to carry out instance. one of its most valuable features which their operations. At the same time, we The domain-name industry is an has enabled it to become an important work to ensure that the EU's regulatory example of the policy areas the Com- platform for free speech. Maintaining framework meets the challenges of the mission discusses with other parties. an open, universal and interoperable continuously changing online environ- Mrs Kroes explains, “Domain names Internet is the objective we must all ment and guarantees the protection of and Internet addresses play a critical pursue. We must also ensure that the users and the smooth functioning of role in the functioning of the global process we follow to do this is inclusive businesses. Internet. With their universal visibility and fair. I say this because the next European Commission policies and and interoperability they have been key billion Internet users will mostly come regulations work to provide the right elements in the rapid evolution of the from the developing world.” market conditions for the development Internet in the last decade. I note with of businesses and to protect the rights some satisfaction that domain names More information on Europa.eu.

22 23 24 25 A grand continent on a small scale, it’s Mini-Europe! Discovering Europe can take a lifetime. By visiting one of Brussels’ most famous tourist attractions, you can do it in an afternoon.

The Mini-Europe theme park, as the visitors interesting information on all name suggests, houses miniatures the miniatures and countries of the of 350 famous monuments and sites European Union. At the end of their from over 80 cities throughout the visit, guests can also walk through the European Union, all built to a scale of Spirit of Europe exhibition and test 1:25. their knowledge of Europe by playing Well-known attractions include interactive games. replicas of London’s Big Ben, the Eiffel The Mini-Europe personnel don’t Tower, the leaning tower of Pisa and just rely on the park’s inherent the Acropolis, all of which are con- qualities to tempt visitors through the tained in a 2.5 hectare garden filled doors. They work closely with tourist with no fewer than 150 unique species authorities to market it as one of the of plants and flowers – an attraction in ‘must-see’ attractions for anyone visit- their own right for some. ing Brussels, and additionally use a .eu Drawing more than 4.5 million website, MiniEurope.eu, to promote it visitors each year, Mini-Europe is one online. of Europe’s most popular miniature The park used to have a .be web ad- parks. “We think this is because we dress, but switched to .eu in 2006. “We take our miniatures to a whole new are a theme park about the European level,” says the park’s Event Manager, Union, so we found it quite logical to Kristof Van Vaerenbergh. change to .eu. .eu reaches a larger au- Interactive attractions – Far from dience and it gives us a more Europe- being static, many of the sites and an image, which is really important to monuments come to life. At the push us,” Kristof Van Vaerenbergh explains. of a button, visitors can witness the Most business travellers to Europe eruption of Mount Vesuvius or the fall have little time for sightseeing, but if of the Berlin wall. you are in Brussels you don’t need a Painstaking detail – Skilled crafts- lot of time, you just need to visit Mini- men spent hundreds of hours ensur- Europe – the miniature park that gives ing that each attraction is a true copy you the opportunity to experience of the original. The names on the a Europe that is alive and dynamic, park’s model of the Arc de Triomphe, albeit small. for example, correspond exactly to the names of the 750 officers and battle- Visit MiniEurope.eu. fields listed on the actual monument. Education through entertainment – Text: Megan Vosloo A comprehensive pocket guide offers Photos: Courtesy of Mini-Europe

24 25 BrusselsMini-Guide to Brussels is the capital of Belgium and the headquarters of the European Union, earning it the title ‘Capital of Europe’. NATO has its headquarters there, as do many large multinational companies.

Text: Caroline Gravel and Megan Vosloo

Brussels’ city centre is split into a Galeries Royales Saint-Hubert The Grand Place is the heart of Brus- Lower Town and an Upper Town. These Mall lovers everywhere should make sels and has been since the Middle two distinct divisions in the city are a pilgrimage to the Galeries Royales Ages. One of Europe's most beautiful surrounded by the Small Ring road, Saint-Hubert, the very first shopping squares, it lies in the centre of a confu- which borders the line of the city’s arcade in Europe. Opened in 1847, the sion of small, cobbled streets, and is medieval walls. On the back cover you arcade became a draw card for the surrounded by richly decorated 17th will find a map of the city centre, for cream of 19th century society and to- century Baroque Guildhouses, various the convenience of ICANN visitors. day continues to inspire shoppers and Neo-Gothic buildings and museums. It browsers alike. In between the various is, however, the town hall, a magnifi- shops you'll find cafes, restaurants, a cent Gothic building, that dominates theatre and even a cinema. the square. The Atomium The Atomium is a Belgian icon. It was Address: Rue des Bouchers, Brussels built for the 1958 Universal Exhibition and takes its shape and proportions from the internal lattice of an iron Manneken-Pis Grand Place (Central Square) atom. There are nine spheres linked by The distinctive Photo: OPT escalators and each contains exhibi- statue has been tion rooms hosting a rapidly chang- described as the ing series of exhibitions. There is a Eiffel Tower of fantastic view from the deck of the Brussels and Photo: M. Van Hulst Photo: M. Van uppermost sphere. tourists throng the streets in Address: Boulevard du Centenaire, Brussels search of the tiny Website: Atomium.be urinating urchin. The bronze Manneken is thought to represent the 'irrever- Belgian Centre of Comic Strip Art ent spirit' of Brussels, but there are Belgium's love of comic book art is evi- numerous tales about its beginnings. dent in this museum, housed in a fab- Started by Louis XV of France many ulous Art Nouveau building designed years ago, it has been the custom of by Victor Horta. You'll see plenty of its foreign countries, companies, visiting most famous subject, Hergé's Tintin, as dignitaries or charities to donate an well as the Smurfs and art from over outfit to the Manneken-Pis and the 670 cartoonists. little boy is usually decked out in the latest costume. Address: 20 Rue des Sables, Brussels Website: ComicCenter.net/en/home Address: On the corner of Rue du Chêne and Rue de l’Etuve, Brussels

26 27 Galeries Royales Saint-Hubert Photo: M. Van Hulst Photo: M. Van

Museum of Cocoa and Chocolate artist, René Magritte’s work features The Chocolate Museum is a tribute to unexpected juxtapositions and non the history of the cocoa bean and the sequitur.

famed Belgian love of chocolate. Visit Photo: Luc Viatour from Tuesday to Friday between 10:00 Address: 3 Rue de la Régence, Brussels and 15:00 and you'll get to see the Website: Musee-magritte-museum.be master chocolatiers at work and taste the efforts of their labour. Horta Museum The museum, dedicated to Art Nou- Address: 13 Grand Place, Brussels veau architect Victor Horta, is also a Website: Mucc.be house that was owned by the artist. Royal Museums of Fine Arts Furniture, utensils and art objects Belgium’s Royal Museums of Fine Arts designed by Victor Horta are on dis- hold some twenty thousand paint- play. The building itself is listed as a Photo: OPT ings, sculptures and drawings. The art UNESCO World Heritage site. works are divided among the Ancient Art Museum (15th – 17th c.), the Address: 25 Rue Américaine, Brussels Modern Art Museum (19th – 20th c.), Website: HortaMuseum.be the Wiertz Museum and the Meunier Museum. Autoworld Autoworld is a great place to discover Address: 3 Rue de la Régence, Brussels automotive history through a collec- Website: Fine-arts-museum.eu tion of more than 300 vehicles. Horse- drawn coaches, two-door sport sedans from the 1950s, motorcycles, commer- Magritte Museum cial vehicles… there is something for The brand new museum dedicated everyone. to René Magritte opened in June 2009 and houses the world’s largest Address: 11 Parc du Cinquantenaire, collection of the artist’s paintings, Brussels photographs and films. A surrealist Website: Autoworld.be

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