Carina

Your skin is your soul *sponsored post*

Carina Scheibenpflug invited me to visit her after I first met her and her boyfriend Martin at Reisesalon. She wanted to show me something. You know, I am always curious to learn something new and be brave in getting out of my comfort zone.

Traveling and your daily routine

Carina like me, is a curious young lady who has traveled the world. She has wanderlust. You feel the symptoms when the sun tickles your nose to go further South, to explore the next mountain or to go on the next adventure. But I appreciate that I got it. And I figured, that Carina also loves to feel these symptoms.

While traveling so much a daily routine for skincare is almost impossible. You pack and unpack, you go out, you get so many impressions per day, you sleep and you go further. Even though your well-being is on a high, my skin (and also Carina’s) has always been suffering from dusty roads, crappy food on the road, sweat and tears (yes, this also means roving around). Carina went to New Zealand, Australia, Chile and so many other parts of the world already and is greedy to get more.

Ringana

So fresh with Ringana

Eventually, five years ago she found a way to put her daily routine in a bag and take it with her wandering. Working for Ringana, a company working with fresh ingredients, fruit, vegetable, extracts from blossoms and plants, Carina even started to enjoy her daily routine. Ringana’s products are developed, produced and packed in Styria, Austria and shipped to international markets. Its CEO and founder Andreas Wilfinger wants to reduce waste and keep CO2 emission to a minimum. How cool is that?

5 facts how Ringana accomplishes this almost impossible mission for an international market

  • Consciously packed (towels instead of packing material; and play-corn)
  • Vegan production without animal testing
  • Research center for eco friendly production
  • 100% freshness meaning natural ingredients = no preservatives or artificial color
  • Innovation in shipping = no company owned trucks

After a short wellness trip at Carina’s oasis I learned so much about the products, their ingredients and how every aroma is natural (and organic). Carina seems to be more like a patron than a sales woman. She is convinced about the natural flows back to nature.

My skin is my soul

Skincare is relevant to me since I had a major breakout last year in autumn. I could not track it back to particular circumstances or food. It was due to a stressed out situation at work and probably personal disadvantages. After all, I tried so many different products – from traditional to organic ones. And there it is now…  I will definitely look closer into their energizing nutritions.

And there is more: I tried CHI! Which contains of ginger, pineapple and acerola cherry. Yummy, and so helpful to be brainy again after a day of work.

Ringana

Find out more about Ringana directly on their website www.ringana.com.

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Five years ago: A History of Decisions

Five years ago, I addressed the wish to myself to live abroad for a while. I knew it would be Ireland, somehow.

Landing in Ireland
Landing in Ireland © Lucie
A few days back, I was asked if Ireland was a particular choice. Yes. I am interested in its richness. The growing awareness of how food should be processed is equally important in Austria. But, I appreciate the Irish way of patience, lust of life and immorality to deal with topics like sustainability and green living.
When I listened JP McMahon, Chef, Writer, and Founder of Food On The Edge, and Dr. Máirtín Mac Con Iomaire, Chef, Lecturer and Ireland’s leading food historian, on With Relish, an Irish food podcast, I was struck; this is what I wanted to write about, this is what I wanted to dig in deep, to know more of.
Ireland 2014
How do we eat? What do we eat? And where does it come from? © Lucie

What are we coming from? What have we eaten historically? How did it shape us?

I like Máirtín’s description of the summation of food that we have eaten on this island historically until now. It is like digging deep in archaeological findings. He asks us to use our imagination and experience finding oyster shells out there at the coast. In ancient times, there was an engagement with food. With actions taken like JP’s festival Food On The Edge at least chefs and their acquaintances are drawn to a culinary focus again.

So, what will you be reading of in the next weeks and months while I am traveling

  • Traveling and eating locally
  • History of food culture
  • Producing food myself (sorry, no recipes)
  • Interviews with active people around a sustainable mind
  • Stories of traveling slowly
  • Tips to plan trips
Five years ago, I shaped a dream which I follow now. It is never too late. And there is always a dream to find yourself to wake up with. I am right in the middle. Come join me. 

 

This year, in 2018, Food On The Edge will take place on October 22 and 23, in Galway.