Tag: Basque Culture
France returns one of their rights as citizens and as a...
The French Assembly, against Macron's party's opposition, passes a law that allows for linguistic immersion in Basque in French public schools
The Univ. of the Basque Country has started a post-graduate program...
The Univ. of the Basque Country has started a post-graduate program on the Basque Diaspora open to graduates and non-graduates
A Euroregion project to train teachers who can teach throughout the...
A Euroregion program to train teachers to work in bilingual French/Basque schools in the Northern Basque Country
The Ainciart-Bergara family, manufacturers of ‘makilas’, are one of five finalists...
The Ainciart-Bergara family, artisanal manufacturers of 'makilas', is one of the five finalists for a world prize for excellence in family businesses
Two Basque film makers included in the Berlinale Talents program
Lur Olaizola Lizarralde and Zuri Goikoetxea have been included in the Berlinale Talent program, a talent-development and networking scheme for the 2021 Berlinale
A documentary about the Basques in Bakersfield presented by The Smithsonian
The Mother Tongue Film Festival, put on by The Smithsonian, is showing a documentary about the Basques in Bakersfield
Video recipes from the Centro Basko Villegas, which is turning 20
The Centro Basko Villegas in Argentina, celebrating its 20th anniversary this month, has a Facebook page full of activities and videos of Basque recipes adapted to South America
The Basque Government and the OEI sign an alliance to promote...
The Basque Government and the OEI have signed an important agreement for Basque collaboration in education, science, and culture in Ibero-America
St. Agatha 2021: sorely missed but still in our hearts (video)
This year, the St. Agatha's Day choirs will not be roaming the streets of the Land of the Basques (which is wherever Basques are), but the tradition is still alive in our hearts
The decline of grazing threatens the existence of Idiazabal cheese
Mulitdisciplinary research group Lactiker at the Univ. of the Basque Country is looking into traditional grazing and the future of Idiazabal cheese