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Winter in Poland is cold - it is -20°C today and the rivers and lakes are frozen over. Hot food helps and was thus consumed. I hope I am wrong, but it appears to me that Polish cuisine consists of cabbage, cabbage, cabbage, potatoes and some meat. And large dill pickles. This is what lunch today suggested in any case: I had 3 different types of cabbage piled high onto my plate - red cabbage, cole-slow and sauerkraut - by a lovely little old lady in the local eatery who thought I lacked essential gasses.
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Fate had me working in an interesting part of the world again over the winter of 2002/2003. This time, it was Zagreb, capital of Croatia, which was once part of communist Yugoslavia. The project that I was managing was the first of its kind in south-eastern Europe: We were using artificial intelligence to predict the behaviour of individual mobile telephone consumers, so that the very expensive business of marketing could be optimised by more effectively targeting the consumer.
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I worked for a Swiss bank in Zürich from December 2006 to March 2007. I made the holes in the cheese in the bank's canteen and had to fix the bank's corporate cuckoo clock when it did not work.
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The Skintflint's guide to Swiss Food
This is an expensive place to live and food is mostly dearer than in the UK - especially when you're not here on someone else's expense. Some local products are good value for money and tasty. Try this for a laugh in the local Swiss Lädäli: