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Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
I wanted a more tight, compact design for this robo, arms and shoulders tucked in and standing very straight, like a Nutcracker soldier. It was really fun to keep everything squished in like this and was not as parts-intensive as some of the pervious ones. I'm getting more comfortable with the exaggerated proportions.
I'm really happy with how the legs and feet turned out. He has five points of articulation rather than the usual three I've been doing. The head went through about six or seven designs before I settled on this one.
Gli allevamenti intensivi sono responsabili di inquinamento ambientale, inquinamento delle falde acquifere, zoonosi, antibiotico-resistenza. Inoltre, causano un consumo eccessivo di risorse terrestri essenziali: acqua e suolo. Gli animali vi conducono una breve vita senza alcun riguardo per la loro etologia. Il benessere animale non è compatibile con il profitto: diventa vegan!
Intensive farming is responsible for environmental pollution, groundwater pollution, zoonoses and antibiotic resistance. Furthermore, they cause excessive consumption of essential terrestrial resources: water and soil. The animals lead a short life there without any regard for their ethology. Animal welfare is not compatible with profit: go vegan!
The Cult of Seasonality
In Germany, "Spargelzeit" (asparagus season) is less of a calendar window and more of a high-stakes culinary event. Because the season is so fleeting - traditionally running from mid-April until the hard cutoff of June 24th (St. John’s Day) - it creates a "buy it now or miss out" frenzy. Germans consume over 125,000 tons of these stalks annually, treating the arrival of "White Gold" as the definitive signal that a long, grey winter has finally ended. This strict adherence to seasonality makes the dish feel like a limited-edition luxury, turning a simple vegetable into a national obsession.
The Craft of "White Gold"
The popularity also stems from the labor-intensive cultivation that distinguishes white asparagus from its green counterpart. These stalks are grown entirely underground in mounded "dams" of earth to prevent photosynthesis, which keeps them ivory-white and gives them a much milder, more delicate flavor profile. Every single stalk must be hand-harvested by workers who carefully "stab" them beneath the soil before the tips ever see the sun. This artisanal, back-breaking process earns the vegetable a level of respect usually reserved for fine truffles or vintage wines, with specific growing regions like Beelitz or Schwetzingen boasting fierce local pride.
A National Culinary Ritual
Finally, the dish seen in your photo represents the undisputed gold standard of German comfort food. The combination of tender asparagus, silky Hollandaise sauce, salty ham, and buttery new potatoes is a masterclass in flavor balance; the richness of the fats perfectly rounds out the subtle, nutty bitterness of the stalks. While modern chefs might experiment with it, most Germans prefer this specific, traditional preparation. Sitting down to this meal is a communal rite of spring, usually paired with a crisp glass of local Silvaner or Riesling to toast the return of the sun.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Snapshots from our five week Summer Intensive at both White Lodge and Upper School.
©2022 The Royal Ballet School. Photographed by Rachel Cherry.
Published: www.effinghamradio.com/2020/04/09/new-modeling-predicts-l...
There I was two days ago after a biopsy of the heart muscle. The result is not known yet. They wanted to customize a safety vest with a defibrillator. I refused that. The question will be in a few years, if I can accept artificial implants. We are all part of a life-prolonging machine called civilization. Life expectancy would otherwise be much lower.
Photo of students at White Lodge Spring Intensive
©2019 The Royal Ballet School. Photographed by Rachel Cherry