German metal band Rammstein has no shortage of fans. Listen to devotees describe just what it is that makes the band compelling enough to sell out ten thousand tickets in just two days.

Arlette Grosskost, UMP (Union for a Popular Movement) representative and member of the Parliamentary task force on the burqa in France, advocates a law aiming to ban the wearing of the full-body veil in public. What’s your take on this controversial issue? Is it a question of women’s rights? Of religious freedom? Are arguments against the burqa perhaps another type of veil—to cover up underlying racism?

Armande has turned an old farm near Strasbourg into a mouth-watering country store complete with live rabbits and ducks. According to Armande, it’s also one of the few places to get food in her village, so chances are business is booming!

As in the United States, the price of organic products is relatively high in France. But hopefully this will not be the case for too much longer, as the French Minister of Agriculture has just pledged an investment of six million euros in the organic sector. Learn more about the state of organic farming in France in this video.

Say you’re writing a poem in French, and you need to know how to compare your love to a beautiful sunny summer day. Unsure of the vocabulary? Listen to this weather report from local station Alsace 20 (covering the Alsace region of France) to pick up some useful weather lingo.

Who doesn’t like a little fun makeup artistry with their morning weather report? Adèle lets us know what to expect weather-wise on Halloween, and gives us some costume inspiration too!

Nicolas introduces some specialties of the Alsace region at the Alexandre Dumas Catering, Hospitality, and Tourism College. In this episode, pastry chefs bake some delicious cookies called "mannele" and "bredele." It's never too early to start planning your next New Year's fête!

A menu for 8 euros... in a Zen decor! Not only has Joan Schmitt turned an old Alsatian bistro into a chic restaurant with a modern, minimalist style, but he also cooks for his clientele with local and worldwide produce, which he describes here with great gusto.