The Bulletin radio show on Bruzz: 16 October

Brussels food, the American Dream and the art of giving a good speech. Listen back to the reports from our Sunday show on 98.8FM in Brussels

American Fragments
Belgian journalist, photographer and documentary filmmaker Philippe Cornet who has been traveling to the US regularly for the past 35 years has teamed with Le Vif/L'Express magazine for their Extra spécial USA issue about the US on the eve of the presidential election. Many of the photos he took of a fragmented US full of contrasts are on display at the Galerie of the Botanique.

Toastmasters
Is public speaking a core part of your job? Have you been given a leadership role at work? There's an organisation on hand to help guide you through what for many can be a stressful situation of having to address and impress colleagues and peers. The Toastmasters International is a worldwide organisation that's been in existence since 1924, with thousands of clubs globally. Its purpose is to help people to develop and improve their communication, public speaking and leadership skills. The Brussels Toastmasters club is the oldest in Belgium and is a melting pot of nationalities. Owen Stafford went along to a meeting to find out more.

Brussels Carol Concert
The Brussels Carol Concert has been a festive tradition in the capital for the past 45 years. Rehearsals are under way but new memebers of all ages and abilities are still welcome. The concert will be on 18 December at the Royal Conservatorium in the Sablon. Organiser Mary Gow explains more.

The Zenne Pistolet Cantillon
The pistolet is a Belgian bread the size and shape of an ovoid hamburger bun, but with a very thin but crunchy crust. Usually eaten for breakfast with either jam or cheese and ham one can either remove the crumb to make room for the ingredients or just slice horizontally. Valérie Lepla in her Pistolet Original shops (Sablon & Schumann) has raised the pistolet to higher culinary peaks with lunch-worthy combinations of locally sourced ingredients. Dirk Myny, chef and owner of the restaurant Les Brigittines has created a quintessential Brussels dish the Zenne Pot with sauerkraut that he creates with gueuze instead of white wine, blood sausage and dried sausage cured in gueuze. Jean Van Roy is the brewer at Cantillon Brewery, a venerable Brussels brewery that makes the classic wild fermentation beers of the Senne valley: the Lambics and Gueuzes and Krieks. The three Brussels food providers have joined forces to create the Zenne Pistolet Cantillon. They tell us about it.

Listen to The Bulletin on Sundays at 12.00 on 98.8FM in Brussels, Proximus TV channel 66, Telenet channel 110, Voo channel 62 and online at bruzz.be/en/radio

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