qingdao expat magazine october 2013

Q I N G D A O EXPAT MAGAZINE

Your community resource

QICC 1sT ANNIvErsAry

FAMIly FuN PArTy

October 2013

Qingdao WellnessTeam WOBMini Egg Tarts

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IN THIs IssuE

Qingdao sailing

4 Team WOB

6 Extreme Sailing Series

What’s cooking in QD?

10 Mini Egg Tarts

11 Fish and Chips

Qingdao Expat Charity

12 Qingdao`s Coast

Qingdao Wellness

14 Whole Grains

Out and About

16 Events in October

18 QICC Events October

20 Look who`s back in Town

22 Hair tip from The Hair Doctor

24 Qingdao in Pictures

25 Qingdao Winter Ball

26 Post Work Mixer

26 Coffee Morning

27 Get Your Questions Answered

Expat Birthdays

29 Birthdays in October

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Musings of the Creative teamDear Readers

If you came along to the Welcome BBQ we hope you managed to connect with friends in our community.

The next big events coming up for you are:

QICC 1st Anniversary Family Fun Party26th October – see inside for details.

Winter Ball30th November – Put this date in your busy diary today! Plans and preparations are now starting and you will be updated on ticket sales and details in emails from Preeti ([email protected]).The Winter Ball is an adult attendance event only, with a programme of dinner and dance, raising money for our Qingdao Expat Charity to continue its great relief to the local community in 2014.

Our warm thanks goes to Marit whose final issue is this month’s; good luck to Marit for her new job in Norway.

P.S. Don’t forget RedStar’s 10th Anniversary event on 19th October too!

The Creative Team

Editor in [email protected]

Creative DirectorMarit Rambech

Editorial TeamCathy Ben-DavidPreeti Chaudhary

Events, Website& E communications

Preeti [email protected]

ContributorsCathy Ben-David, Preeti Chaudhary,

Donne Liddiard, Marit Rambech, Steve Mather, Jen Gallogly,

Anna Igumnova, Leonie Corcoran, Sandor Nagy, Rita Nielsen & Extreme Sailing Series

Cover PhotoMarit Rambech

mailto:[email protected]




Qingdao Expat Magazine - 4

Starting with the New Year Regatta on 1 January each year through to the CCOR and Mayors Cup they have walked away with silverware from all the regattas. They compete against local and international sailors and teams from China, Russia, South Korea, Japan, Australia and America to name but a few.

The Team WOB focus is on developing new talent from within Qingdao and outlying areas but keeping the core of approximately 6 to 8 regular sailors as the basis. The team is composed of tactician, helmsman, main, jib and spinnaker trimmers, pit and mast and the formidable bow men.

Each person must work in conjunction with the skipper to get the sails set and trimmed according to the conditions and section of the course they are racing on.

Qingdao has a colourful sailing history which started from the early 2000’s when training began for the Olympic games. This team is testament to the success of Qingdao as a sailing city. It`s made up of women and men from all backgrounds and experience levels. The combination is unusual. There are business owners, sailmakers, olympic sailing medallists, writers and teachers and everything in between. You can find any one of them at any time somewhere around the world racing in other teams or honing their skills by attending safety seminars and training courses. If it has sails, floats and is safe these guys will be there having fun and racing hard.

Team work is the key. They have raced together for quite a few years now. The implicit

Team WOB is the local Chinese and Expat combined team from Qingdao that have won almost everything they have competed in so far in the past few years.

Team WOB


Qingdao sailing

understandings which crosses languages and cultures is the key to success – along with some excellent sailing skills and experiences from within the core group.

None of this is possible without the behind the scenes work that goes on weeks and sometimes months before hand of the Race Committee, officials and the yacht clubs. Then during the regatta there are a plethora of support personnel and media who ensure the success of the regatta and the safety of all who participate.

Qingdao has many opportunities to learn sailing or just get out on a boat. So get down to the Olympic Sailing Marina and check out the options. Everything from Op’s for the little ones to windsurfing, jet skiing, power boating and Sailing, Sailing Sailing is available. You don’t have to be a professional sailor - there are a number of companies who can take you out for a sailing experience.

The Team WOB ethos of team work, friendship, fun and support of sailing in Qingdao is the key to their success!

The implicit understandings which crosses languages and cultures is the key to success”

“


In excess of 120,000 people, the biggest crowds the Extreme Sailing Series™ has ever witnessed in its seven-year history, crammed around

Cardiff Bay over the four days of the Extreme Sailing Series™ Act 6, Cardiff presented by Land Rover to witness the battle of the Bay first hand. Leigh McMillan’s team were unflappable on the final day, winning three of the seven races and the Omani team will walk away from Wales as champions – and

with it regaining an advantage on the overall Series leaderboard. However, despite winning on Welsh waters, McMillan is preparing for the battle for the 2013 Series championship to go all the way to the end of the line: “We’re not any more confident after this win, we’ve got a lot of work on our hands. It’s going to be a huge fight all the way to Brazil.”

Leigh McMillan and his crew of Musab Al Hadi,

EXTrEME sAIlING sErIEs™ 2013The Wave, Muscat clinch victory in Cardiff before the biggest crowds the Series has ever seen 26TH AUGUST 2013


Qingdao sailing

• Cardiff delivers a master class in Stadium Racing with the biggest crowds the Series has ever witnessed, in excess of 120,000 people!

• Tense double-points final race decider with four boats gunning for the podium.

• McMillan claims third consecutive Act win – his fourth this year – to regain the lead on overall Series leaderboard.

• Danish duo SAP Extreme Sailing Team hold off the onslaught from Red Bull Sailing Team to secure their third podium position in 2013.

• Cardiff in brief - A quick fire lowdown on the highlights of an unforgettable Act in Cardiff Bay.

Hashim Al Rashdi, Pete Greenhalgh and Ed Smyth came flawlessly out of the blocks today, enabling them to get out of the clutches of their competitors and sail their own race in punishingly light winds. The team kept it consistent and delivered 11 race wins over the course of the event. Dockside, a jubilant McMillan explained: “We were very quick to get onto the changing shifts and that was probably our biggest game changer. We were really positive about what we wanted to do and we kept on executing it and that was a real asset, as well as the guys sailing so well on the boat and giving me information. Once we got off to a good start at the beginning of the day we just kept the ball rolling and never looked back. We just wanted to sail well and make good decisions the whole way through the day and that is what happened.”

While the crowds basked in the sunshine of a beautiful bank holiday Monday, out on the race track shifting winds that got lighter as the day went on saw tactics become trickier. In the challenging conditions – perhaps the most challenging the fleet have faced all year - mistakes were punished hard, something Morgan Larson and the Swiss team found out. Failure to get off the start line in the second race and a penalty in the fifth race for hitting a mark ultimately proved costly, allowing McMillan to extend his lead. Back on the dock, Morgan Larson, who took the tiller from Ernesto Bertarelli in Cardiff, was already turning his attentions to the forthcoming Acts: “Between us and The Wave, Muscat one team had to step ahead on the overall Series leaderboard and that was them. But we’ve got two events left to go and we’re going to keep our chins up and we’re


looking forward to having Ernesto back.”According to the SAP analytics, during the final

deciding double points race, the podium positions were changing with every manoeuvre and SAP Extreme Sailing Team did well to hold off the onslaught from the Austrian Red Bull Sailing Team, claiming their third podium position in 2013: “It was a very close race and I think that everything that could have happened did happen with the changing leads the whole time, it was so shifty that you never knew if you were ahead or behind,” a clearly ecstatic Rasmus Køstner revealed. “To finish third is fantastic for us, that is what we were aiming for going into this event. It was our goal to see if we could try to make third position against some really good teams, so we are really, really happy with that.”

A new unit sailing together in Cardiff, ChinaSpirit impressed on their Extreme 40 debut, showing they can mix it up at the front end of the fleet and finishing sixth overall, giving their skipper Phil Robertson a confidence boost ahead of the next Act in Nice: “Cardiff has been great. We’ve performed probably above expectations and we’re thrilled to have been able to keep in the mix with the stronger teams and to have gained a couple of podium finishes. Looking forward to Nice, there are a few little modifications we can make and there’s a lot we can improve on as well. There is definitely an art to starting with a reach and light airs, we’ll be working on that between events and coming back stronger.”

The local entry of Team Wales Land Rover, skippered by young talent Dave Evans, had the support of the 120,000 strong crowd, according to the Cardiff Council, that crammed into the best vantage points around Cardiff Bay over the four days,

much to the delight of Evans: “It means an enormous amount to us! It’s a competition, and it gives us the opportunity to do well, but it also gives Cardiff the chance to see the boats and to see some of the local boys on them!” Continuing to talk about the tough transition to the Series, “It’s just like racing a new car and going straight out onto the race track. You need to know how quickly you can turn into the corners and when you can start to accelerate. These guys are very good at what they do, and I think we gave them a run for their money in a couple of races and that was good to see!”

An exciting festival atmosphere lit up the Race Village this Bank Holiday weekend as part of the Cardiff Harbour Festival, where the harbour walls of Cardiff Bay were alive with the buzz of the Welsh crowds. Ever the competitors, this week the sailors’ fighting spirit transferred from the water to the land, as they went head to head in the DoomBar battle of the fittest. In another quest for speed, the SpeedDream team complete with British Vendée Globe legend Mike Golding, have been exhibiting their high performance monohull out on the water here in Cardiff Bay. An ever-developing prototype, SpeedDream is a combination of radical design and technology and the first step on the ladder to building the world’s fastest monohull.

Next stop for the Extreme 40 fleet is Nice, on the French Riviera for the final European stop of 2013 and Host Venue for the penultimate Act of the year, 3-6th October.


Qingdao sailing

Extreme Sailing Series 2013 Act 6, Cardiff presented by Land Rover standings after Day 4, 28 races )

Position / Team / Points1st The Wave, Muscat (OMA) Leigh McMillan, Ed Smyth, Pete Greenhalgh, Musab Al Hadi, Hashim Al Rashdi 239 points.

2nd Alinghi (SUI) Morgan Larson, Anna Tunnicliffe, Pierre Yves Jorand, Nils Frei, Yves Detrey 225 points.

3rd SAP Extreme Sailing Team (DEN) Jes Gram-Hansen, Rasmus Køstner, Pete Cumming, Mikkel Røssberg, Nicolai Sehested 223 points.

4th Red Bull Sailing Team (AUT) Roman Hagara, Hans Peter Steinacher, Matthew Adams, Simon Cooke, Graeme Spence 212 points.

5th Realteam (SUI) Jérôme Clerc, Bruno Barbarin, Tanguy Cariou, Cédric Schmidt, Thierry Wassem 180 points.

6th ChinaSpirit (CHN) Phil Robertson, Garth Ellingham, William Wu, James Williamson, Nick Catley 162 points.

7th GAC Pindar (NZL) Brad Farrand, Ian Williams, Thomas Hedegaard, Thomas Bentham, Tom Blampied 135 points.

8th Team Wales Land Rover (GBR) Dave Evans, Chris Grube, Bleddyn Mon, Tudur Owen, Trystan Seal 125 points.

Extreme Sailing Series 2013 overall standings after Act 6, Cardiff presented by Land Rover

Position / Team / Points1st The Wave, Muscat (OMA) 46 points.2nd Alinghi (SUI) 45 points.3rd Red Bull Sailing Team (AUT) 37 points.4th SAP Extreme Sailing Team (DEN) 35 points.5th Realteam (SUI) 28 points.6th GAC Pindar (NZL) 26 points.7th Team X Invitational 21 points.8th Team Korea (KOR) 16 points.


IngREDIEnTS • 1 tomato• Spring onion• ½ cup of bacon• ½ cup of grated cheese• 2 eggs lightly beaten• ½ cup of milk

METHOD1. Finely chop tomato, spring onion and bacon.

Combine all ingredients well.2. Season to taste3. Grease a large muffin tin or use a non stick version.

Spoon mixture evenly into muffin tin and bake for approximately 30 to 40 minutes in the oven (180 degrees celcius) until they spring back on top when gently pushed.

Expat Home Cooking:

Great Britain

Photo: www.riverford.co.uk

MINI EGG TArTs

www.riverford.co.uk


FISH AnD CHIPS

IngREDIEnTS FOR THE CHIPS• 800g unpeeled, even size potatoes• 2 tbsp olive oil

FOR THE PEAS• 300g frozen garden peas• 1 tbsp olive oil• 2 tsp lemon juice

FOR THE FISH• 650g (approx.) skinless haddock, hake or cod

fillet, cut into 4 equal-size pieces• 50g self-raising flour• 50g cornflour• 1 egg white• 125ml ice-cold sparkling water• 1 lemon, cut into wedges• 600ml sunflower oil for frying

METHOD1. Scrub the potatoes, cut into 1.5cm thick

lengthways. Cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil then lower the heat and gently simmer for 4 minutes only.

2. Drain, tip onto a clean tea towel, pat dry and leave to cool. Can be done 1-2 hours ahead.

3. Heat oven to 220 degrees celcius. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.

4. Transfer the chips to a bowl and toss in the remaining oil using your hands.

5. Tip out a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins then turn again. Bake for a final 5-8 mins until crisp.

6. While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip them into the pan and lightly crucsh with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.

7. The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet,

patting off the excess.8. Pour the oil for frying into a heavy, medium

non-stick wok or wok shaped pan. Heat to 200 degrees celcius.

9. Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff.

10. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light.

11. Cooking two pieces of fish at a time, dip them in the batter to coat. Let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 minutes making sure the oil stays at 200 degrees celcius and turning the fish over halfway through so it is golden all over.

12. Lift out with a slotted spoon and drain on paper towel. Reheat the peas and serve with the fish, chips and lemon wedges.

Expat Hom

e Cooking

Photo: www.cnn.com

www.cnn.com


It has become a regular feature on the Expat Charity (QEC) calendar. Once a year the invitation is made to children of one school under the QEC sponsorship programme; the group would be invited to enjoy Qingdao’s Polar Ocean World and a picnic on the beach.

With the arrangements put in place for Sunday 15th September, the party set out from a few Primary schools in Jimo. QEC sponsors a few children in the continued payment of their school fees, ensuring they are able to attend and complete their education. With the collaboration and committed communication between QEC and the Principals of some Jimo schools, a total of 19 children (12 girls and 7 boys ranging between Grade 8 and Grade 2) climbed the bus to the coast. These children had never been on such an adventure, probably had never put their feet in the cool sea water, never played on the beach and most certainly never seen such creatures as housed in Polar Ocean World. A parent escorted each child for the day trip and several QEC members were ready to receive them at the entrance of Polar Ocean.

The children’s faces showed every emotion between excitement, wonder and curiosity! The

sea creatures and mammals exhibited were the highlight of the outing for many. Each child was presented a specially designed t-shirt marking the occasion, plus a backpack holding snacks and drinking water.

Following the tour of Polar Ocean World, the group walked along to the nearby beach for the second part of the adventure. The day’s arrangements had also included a picnic lunch plus some beach toys such as buckets, spades and Frisbees.

The pleasure and happiness was shared between the Jimo visitors and the QEC committee members; waving them off at the end of the day we were reminded this regular day on the calendar must clearly be scheduled again in the next.

Our thanks to the committee members for their coordination and preparations for this special day.

If you are reading this article and would be interested in joining QEC to help with the many projects under our care please email:[email protected]

The Traditional & Annual Invitation to:

Qingdao’sCoast



Qingdao Expat Charity

“The children’s faces showed

every emotion between

excitement, wonder and curiosity!”


Whole GrainsMore Than Just Rice

Now that we are heading into autumn and winter, it’s a great time to start adding some warm, hearty foods to your diet. Whole grains are great way to do this while adding fiber, vitamins and minerals, and are an option to the ever present white rice. Below are four examples that are easily found in your local outdoor market and grocery store.

Rolled Oats燕麦片 Yan4 Mai4Pian4Most of us are quite familiar with oatmeal, but usually in the form of instant or quick oats. Rolled oats require more time, but luckily it’s as easy as soaking them in warm water overnight (12-24 hours) with an acidic agent, such as apple cider vinegar or lemon juice (1 cup oats to 2 tablespoons/30ml acidic agent), so it’s not more work. The purpose of soaking the oats and the other grains below is to release the phytic acid which when introduced to the body can block the absorption of certain minerals, such as calcium, magnesium, and zinc. Soaking also neutralizes enzyme inhibitors which can cause digestive issues. In the morning, drain and discard the water. I pour it on my plants. I also rinse the grains again once or twice to rinse off the vinegar smell. When cooking the oatmeal use a 1:2 ratio of oats to water. Bring the water to a boil, add oats, reduce heat to low and continue cooking until the water is absorbed, about seven minutes. Of course feel free to add whatever goodies you would normally add to your oatmeal such as raisins, cinnamon, vanilla, etc.

Buckwheat荞麦Qiao2Mai4Buckwheat is familiar to some of us in the form of buckwheat pancakes. And readers from Eastern Europe and Russia are familiar with toasted buckwheat or Kasha. Buckwheat can be eaten as breakfast porridge, but I prefer it as a side dish at lunch or dinner. The buckwheat should first be rinsed and then dry toasted, meaning without using any oil. Heat the rinsed buckwheat in a pan over medium heat until it begins to smell nutty. It’s a good idea to keep stirring it to prevent burning. The purpose of the dry toasting step is to keep the buckwheat from getting mushy when you cook it. Cook the toasted buckwheat at a ratio of 1:2 buckwheat to water or broth. Bring the liquid to a boil, add buckwheat, bring back to a boil, reduce heat and cover. Simmer until liquid is absorbed, about 15 minutes. Buckwheat is a great substitute for rice in fried rice or rice pilaf. My favorite way to use it is a side dish is to use cooked and cooled buckwheat instead of couscous in taboulleh.

These four grains are nutritious sources of energy that will satisfy any carb cravings you and your family might have. Plus millet and buckwheat are gluten free. Rolled oats lack gluten themselves, but are commonly processed in facilities that also process wheat so should be avoided if your gluten allergy is severe or you have celiac disease.

About the Author:six years ago Jen came to China

with her then boyfriend now husband, knowing no Chinese and very little about China. since then, she’s had two children, managed

The Book Nook, and created a health and wellness coaching

practice.


Qingdao W

ellness

Buckwheat荞麦Qiao2Mai4Buckwheat is familiar to some of us in the form of buckwheat pancakes. And readers from Eastern Europe and Russia are familiar with toasted buckwheat or Kasha. Buckwheat can be eaten as breakfast porridge, but I prefer it as a side dish at lunch or dinner. The buckwheat should first be rinsed and then dry toasted, meaning without using any oil. Heat the rinsed buckwheat in a pan over medium heat until it begins to smell nutty. It’s a good idea to keep stirring it to prevent burning. The purpose of the dry toasting step is to keep the buckwheat from getting mushy when you cook it. Cook the toasted buckwheat at a ratio of 1:2 buckwheat to water or broth. Bring the liquid to a boil, add buckwheat, bring back to a boil, reduce heat and cover. Simmer until liquid is absorbed, about 15 minutes. Buckwheat is a great substitute for rice in fried rice or rice pilaf. My favorite way to use it is a side dish is to use cooked and cooled buckwheat instead of couscous in taboulleh.

Millet小米Xiao3Mi3In China you have probably seen millet porridge xiao3mi3zhou1 小小小which is frequently sold in little plastic cups at breakfast time. I prefer my millet porridge to be cooked with less water than the Chinese, resulting in a thicker consistency. Millet can also be soaked, but it is less necessary than with some other grains as it contains less phytic acid. If you choose to soak, the ratio is still one cup grain to 2 tablespoons/30ml acidic agent and covered with warm water. The soaking time is also reduced to 7 hours. Personally, I skip the soaking step. In fact, we generally have millet porridge because I forgot to soak the oats the night before. I do toast my millet, sometimes a dry toast, but more frequently I toast it with a little bit of coconut oil. If I don’t have coconut oil, I generally use peanut oil because I prefer the taste of peanut oil over olive oil in my breakfast foods. After lightly toasting I pour in boiling water from my electric pot, about a 1:2 ratio of millet to water, then reduce heat and simmer until the water is absorbed. I like the millet with fruit, nuts and a little honey for some added sweetness. This week we had it with dried cranberries and cashews.

Barley 大麦Da4Mai4Growing up, homemade beef barley soup was a family favorite during the winter. In the US, mostly what you can find is pearled barley, which is a refined version of barley that has been processed to remove the outer bran layer. Most barley that you find in China is of the unhulled variety that still has the nutritious bran layer intact. As for the other grains mentioned about, you should also soak your barley overnight, or if using for dinner you can put it out to soak in the morning. The soaking ratio of barley to acidic agent is 1 cup to 2 Tablespoons/30ml, respectively. Barley will take longer to cook, about one hour, than the other grains mentioned above so I usually cook it in my rice steamer. That way I don’t have to worry about it and it’s not taking up room on my 2 burner Chinese stove. In addition to soup because barley is very absorbent it makes a great substitute for Arborio rice in making risotto.

Enjoy and Be WellWellness Coach Jen


Events

Musical MonkeysFor next dates please email: [email protected] Room at YCIS Qingdao CampsBuilding 7, 36 Laoshan Road

If you have a child aged 1 to 3.5 and you would like to continue with music for young children – this is for you!

9.30am Music Session (free of charge)10.15am Snack & drink picnic (fruit provided)10.15 – 11.00am Outdoor play11.00am Shuttle bus return

A basic shuttle bus will be provided:Jin Hai 8.50am & Surf Plaza 9.15am(other pick-up places can be considered)

For further details, please [email protected]

Post Work Mixer2nd & 4th Thursday from 7 pmOctober 10th and 24thAt Thai Me Up, #20-6 Yanerdao Lu

Mix and mingle with other expats working in Qingdao. Special offers on food and drinks for all expats. See page 26.

Fore more information contact:[email protected]

October2013

Something for

all ages!

Table Games Afternoon

Table Games afternoonThursdays 1.30 pm - 3 pmAt Qingdao Community Centre

Gather to play the ancient Chinese game of mahjong and other board games of your choosing. The lounge area is open for adults to join for a casual afternoon.

For more information contact:[email protected]





Qingdao International Business Association (QIBA)October 23rd at 6.30 pm.QIBA meet on the 4th Wednesday of each month

Hotel InterContinental 1F.Cocktails 6:30 pmMeeting start at 7 pm

For more information contact: [email protected]

street Hockey ClubA few Expats and locals have started a Street Hockey club and play every few weeks near Tian Tai stadium.They have the equipment that they all share and the only cost is upto 20 RMB/head to help pay for the field (shared costs amongst the players each time)

For more information contact: [email protected]

Qingdao International Christian FellowshipSunday Mornings 10 am - 11.30 amAll foreign passport holders are welcome!

InterContinental Hotel Auditorium 3 F, 98 Aomen Lu.

For more info visit www.qicf.org or send an email to [email protected]

Coffee MorningWednesdays 10.45 amAt Starbucks Marina City

Come and join us for one of our Expat Coffee Mornings to make new friends, mix, mingle and catch-up with old ones.See page 26.

Fore more information contact:[email protected]

Out &

About

Qingdao Hash House Harriers - runners and WalkersSaturday afternoons at 2 pm

Regular HHH runs for 60 - 90 minutes. Meet in the lobby of the Crown Plaza. Cost: 10 RMB to cover bus and beers.

For more info or to get onto the mail list contact: [email protected]

Everybody

can join!



www.qicf.org





Upcoming Events

QICC 1st ANNIVERSARY CELEBRATION

The Qingdao Community Centre will host a family day on the 26th October 2013 from 2pm to 5pm to commemorate the 1st anniversary of the QICC.

There will be lots of fun activities and games for children throughout the afternoon. The balloon man will be there to entertain the smaller children and a bouncy castle will be available. If the weather is still warm we will designate an area for water play so remember to bring your swimming costumes! Families can bring their own picnic baskets for lunch

or alternatively a light lunch and refreshments will be available to purchase. All expats and their families are welcome to attend this event. Tickets cost just 20RMB for children and adults and can be bought from YCIS Qingdao school office or at the gate upon arrival. Remember to bring some small change to support our charity raffles.

We will combine this event with our Monthly Market so be sure to come and see what is on sale!


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About

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QICC and Great Football United will host soccer training sessions at QICC in Huangdao with professional coaches for 10 weeks every Sunday afternoon.

The sessions will begin on Sunday 8 September and end 17 November. The cost for all 10 sessions is

750RMB per child or 75 RMB per lesson. Ages 5,6,7 and 8 – 1pm – 2pm

Ages 9-12 years – 14:00-15:15 pm

For more information and to register your child please email: [email protected]

POTTERY CLASS

GFU SOCCER CLUB

Come learn how to make simple pottery items from an experienced pottery maker who lives in Huangdao. 15 October. 1pm – 3pm

October

If you would like to use the QICC for a class or workshop of your own you can

contact: [email protected]

We are always looking for new and exciting activities for the Qingdao

community.




Look who’s back in town


Out &

About

Professional footballer Sandor Nagy is back in town! For the last 3 years of his remarkable career he played here in Qingdao for the Hailifeng Football club. In his early years he traveled around the world and trained under first-class coaches. He was consistently one of the top scorers and in 2002 was voted Player of the Year. With numerous championships and awards under his belt, he retired from the

professional football arena in 2008.And now he has returned to Qingdao where 5 years ago he

scored his last goal. He has a few exciting projects on the go. First of all, his passion for football has led him to create a Football Community for expats under the umbrella of FIFA’s Grassroots Development Program, whose main objective is to allow football to be discovered by as many people as possible, providing the opportunity to men and women of all ages, skin colors, religions and ethnic origins.

In order to build this community of footballers, Sandor has established the International Great Football League for expats and Chinese football fans who would like to play year-round competitive soccer. The International Great Football League provides friendly, competitive football in a spirit of fair play.

Sandor, in cooperation with a number of Qingdao schools, is also organizing a football association for kids called Great Football United. Boys and girls from 6 to 14 years of age are welcome to come and train with Sandor. His flexible teaching approach is suited to all children regardless of skill level or level of physical fitness. Great Football United not only offers Sandor’s intensive football training program, but also provides children an opportunity to play weekly matches against teams from schools and football clubs around the city.

Finally, Sandor will also be organizing recreational football for women. This is open to women of all skill levels who want to have fun and improve their soccer skills.

Welcome back to Qingdao, Sandor! We hope that you will be successful in promoting football here in our city.


Well it`s Autumn here again,the season to enjoy the lovely weather and to refresh your look. Key words for this Autumn 2013: strong hairstyles with strong edges, asymmetric shapes, “Ombre” colour on textured hair, bold colours and strong fringes (bangs).

1. Short looks: Short hairstyles need to maintain a feminine feel with strong shape complimented by soft edges and cute wispy fringes (bangs). Colours are bold and solid to add strength, power and sophistication.

2. Medium hair: Asymmetrical bobs add more to a mid-length hairstyle. Versatile in that the longer side can be tucked away to blend a sweeping fringe (bang),or to achieve a symetrica look for formal occasions. “Hidden colour” under the layers in the form of rich strong colour slices add greater definition and a touch of “wow” when the parting is moved and hair swept the other way to reveal it


Out &

About3. Mid-Length to longer bobs:

These are cut to a “A-line” shape with irregular edges and can contain wispy disconnected pieces that can be left out for asymmetry or soft added texture and interest. “Ombre” colour for the ends makes an ordinary mid-length hairstyle dynamic.

4. Long hair :Long hair can be given an edge with a strong fringe (bang) as a focal point, cut either soft or strong. They can compliment perfectly a long layered or on length hairstyle and maintain an edgy fee even when the hair is pony tailed. Strong bold colour through the under sections of the fringe and a few corresponding pieces through the top long layers gives a long hairstyle a very strong look whichever way it`s worn.

A good stylist will have many options for you, so over a nice tea get chatting !!! Have a cool autumn!

SteveThe Hair Doctor


Qingdao everyday life


Out &

About

Qingdao Annual Expat

Winter Ball

one of the year’s biggest social and charity events on our calendar:Qingdao Expat Group Presents

More details to come, including ticket sales,

and more!

life


Are you new in town? Or do you want to meet up with old friends?Come and join us for one of our Expat Coffee Mornings to make new friends, mix, mingle and catch-up with old ones or just to enjoy the stunning downtown view in some great company!

Every Wednesday at Starbucks (next to H&M) Marina City, Olympic Sailing Marina. Begins at 10.45 AM.

Join us on our Coffee Mornings!

Want a weekly

reminder?

Please join our Expat

Coffe Morning mailing

list by emailing

[email protected]

POST WORK MIXER!QingdaoExpat Group presents:

2nd and 4th Thursday of a Month

October- 10th and 24th

Mixer Location: Thai Me Up Restaurant, #20-6 Yanerdao Lu

Directions/Lost: Call + 86-532-85038579

Starts from 7 pm.

Special Offers for all expats! 10% discount on food ordered between 7:00 -9:30 PM.

A big glass (0.33cl) of Thai Margaritas, Strawberry Margaritas, Pinacoladas, and Mojito’s at 25 RMB/glass.

No RSVP required, just turn up at the above venue to mix/mingle with other fellow Expats living and working in Qingdao. But if you want to make sure to have a table

for dining before 8 pm, please reserve it directly with Thai Me Up.

Questions? Clarifications? Kindly email: [email protected]

mailto:info%40qingdaoexpat.com?subject=




Out &

About

Questions about living in Qingdao?

Gerd Burkard Germany (Business Related)Phone: 139 6395 6259E-mail: [email protected]

Our Expat representatives will answer your questions!

Pia vinchon-TahonFrancePhone: 139 6398 5712E-mail: [email protected]

Alex schroeter & Christlane lawo-Fu GermanyE-mail: [email protected]

Preeti ChaudharyIndiaPhone: 150 5322 7805E-mail: [email protected]

leo van EchelpoelBelgiumPhone: 136 7889 8189E-mail: [email protected]

Cathy Ben-DavidEnglandE-mail: [email protected]

?

Andrew WongHongkongPhone: 15053203088E-mail: [email protected]

Help our Newbies! Interested in being a contact person?Please send an email to [email protected]

Out &

About

Photo: Marit rambech

ger-lin.com










Qingdao Expat Magazine - 28Qingdao Expat Magazine - 28


Expat Birthdays


Happy Birthday! sheng ri Kuai le!

1 21098

3

1276

4

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5

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17

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262116 18

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132019

John CHAPPLEOliver CHANEmma DING

Mary Anne HICkEY Peter BAMBERG (‘88) Peter WADDINGTON Jackline RAGGI (‘96) Lawrence WONG Shoko HEARLEY

Rex ELLIOTTEmilie KRISTENSEN (‘01) Matthew BRUNO

Amit OZ (‘92)Carly REYNOLDS

Joanna CORL (‘98) Yaowaluck (Lek) ONYENPieter GEERTS

Max kolding JOHANSEN (‘06)Steffen SCHEFFLER Yutaka SAkAMOTO Frands NIELSENkris VEEN

Daniele RADRIzzANI Anna JAMES

Seojin KIM (‘01)Bastian PRIESNITz

Dorit DRORYAndrew HERD

Cathy BEN-DAVIDBrice PEAN

Maelie BALEIX (‘04)Wolfgang VOLLERT Piyapas SAEkUO Constantin QUAMBUSCHElli PIROUNAkIS

George ROMANOS Umesh TIWARILeon DURUPTHimashie PERERA

Haim SCHWARTzHarry VAN PEBORGHGOOCH (‘05)

Jonathan SHI (‘04)Maia GIVLI

Cecily EXNERShu Shin TING (‘88)

Leo VAN ECHELPOEL Maria SHANKS (‘99) Abbie SYkESJulieta CASO

Hunter SHANkS Aidan WANGSophie BAIkALOVA Alessandra MARELLI

Christelle ROUAULT Tzvety DRENSkA

Michael SCHULzWei LIUYoung Nim kWONAdam kAUFMAN

Dong Ying KIM (‘95) Sara RUSSELLSam MULLINER

Larry GAOkenji YAMAMOTOSaskia BÜNTE (‘94)

Patricia BAMBERG (‘89) Christine ANDERSSON (‘99)Sunny HUANG

Louise YURU NIU Nathalie RENTON

Moon Kyn CHOE (‘93) Mirjam ERHARDJuanita DE SOUzA

Tomas GUSTAFSSON

Jessica MENG

Ursula ULLMANN kyung Lee kIM Annamaria MARANGONI

31Elise Sae-jung kWON

OCTOBER

Q I N G D A O EXPAT MAGAZINE

qingdao expat magazine october 2013

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