Last Healthnic meeting’s poetic summary

The last project meeting took place in Tralee (Ireland) on 16th and 17th of May 2019.
During the project, the whole agenda has been accomplished, and the result of the discussion has added a new step to the official and formal minute of the meeting. It was added a so called “poetic summary”, which combined the words spoken by the participating partners into a more educational and experiential format which has the shape of a poem. The poetic summary is an educational approach where the imagery, form, words and symbolism get unpacked from the ongoing talks, words are extracted from the participants contribution and “re-packed” into a poetic form to gain new and deeper meanings which are left to the emotional understandings of all the listeners in parallel to the formal contents of the minute or report.
This is the poetic summary of our last project meetings:

16th May 2019
welcome to grey sky
it might turn
to sun or shower
emotional to meet you
for these final days
the ocean the wild
natural silence
it is tasty
so do we start
introducing oneself
introducing the sections
baking bread
foreseeing the flavour the smell
have a look
fit into structure
or leave it
the way it is
for others to check
what / who’s already there
no share options
on your conclusions
when it comes
as a matter of correctness
can we just change colour?
strange colour blue
reflect the path
no judge within
it should not be so sound
bring your credit
to the noon
it is not easy
to find so many
to fit in your room
so here we are
who will count
who shall be invited
consider protection
of personal boundaries
slippery issue
what should be covered
experiences and opinions
on what happened
share ideas
on how to motivate
one comes and stays
at the end
be prepared
for simple evaluation
simple questions
the pleasure of the path
that once was shared
add samples
report what has been done
within such and such a-time
free to take part
for your interest and will
not binding
individual uniqueness
different focuses for questions to vary
not necessity to have the same
to make life easy
not to complicate
within a common ground
add singular specificities
adjust to the good way
are we ok with this?
With what we have done
numbers are done
what still might be done
social followers
for those who don’t like it
even if you should know
you probably won’t
from names to the colour of your eyes
so have a break before leave
not fresh enough for the day
still save an hour for tomorrow
fix the image of today
keep the evidence evident
use the free trial
you have to pay
for us is enough
for us is ok
invitation is colourful
but the date is wrong
there might be something you’d like to change
to adjust to present time.

17th May 2019
share the vocabulary
of experience
taste cohesiveness
sense of togetherness
in archetypical kitchen
made the spirit
of partnership
everlasting dignity
transparent diversities
for a challenge and path
for tastes that last

The next project activities will regard the multiplier events which will be held in all partner countries to disseminate the project outputs.
Check this platform to be informed on your closer event.
Come and meet us starting from the Italian multiplier event on Friday 24th May.
More info on the event here: multiplier event italiano

Download the 3rd Newsletter!

Read the 3rd Newsletter of Healthnic Diet project with all the news for the period Oct.2018-Apr.2018.

We are waiting for you at the Italian multiplier event

“HEALTHNIC Healthy and Ethnic Diet for Inclusion” is an Erasmus + project lasting two years that promotes a healthy diet based on traditional ingredients from different ethnic cuisines. The main recipients are groups of people who come from different socio-cultural contexts, including refugees, immigrants, long-term unemployed and local groups who want to improve the quality of the food they prepare, their culinary skills and interact in a multicultural environment.

Diciannove invites you to present the project results with a dynamic and experiential event during which it will be possible to discover:

  • how the educational platform works
  • the contents of the guide to assist trainers in the preparation, duplication and adaptation of HEALTHNIC workshops
  • the practical suggestions contained in the toolkit-user manual for the management of the workshops
  • the digital stories created during the project with the digital storytelling tool

We hope many of you will come.

The project coordinator is Vardakeios School of Hermoupolis (Syros, Greece), and the partner organizations are: Danmar Computers LLC (Rzeszów, Poland), Diciannove Società Cooperativa (Genoa, Italy), ITT (Ireland) and Merseyside Refugee Support Network (Liverpool , UK).

ITT presents the Irish Healthnic Workshops

The Irish Workshops were held in the Adult Learning Centre in Newcastlewest, Co Limerick and they commenced as an evening class on Tuesday 16th October 2018.
The participants were a fabulous group of Moldovan, Romanian, Russian and Portuguese most of whom work together in a factory in a neighbouring town. The sessions were weekly and we were able to combine our workshops with an allocated evening language class scheduled for these participants.

Our workshops were facilitated by Alex McKillican as the course tutor and Claire Russell as the nutritionist. Valerie McGrath and Kristin Brogan also assisted in the facilitation of the workshops. The practical side of cooking together was combined with the theory part of the guide. The highlight of the workshops was the eating together at the end of each session. The last workshop was held in week eight and was accompanied by some German Christmas sweets by Kristin and various festive traditions were discussed based on the diverse cultural background of the participants.

Valerie McGrath was responsible for the recording of the digital stories and we will have five digital stories available and a “welcome” note by the tutor Alex.

Overall all participants are very pleased with the results of the workshops and the shared experience.

Tasty Christmas and a Healthnic New Year

The Healthnic Diet team wants to wish you all a Tasty Christmas and a Healthnic New Year. Enjoy your Christmas holiday around a table big enough for all.

Summary of the Polish HEALTHNIC DIET Workshop

We are happy to announce that the HEALTHNIC DIET workshop that was organized in Poland was a complete success. Participants was eager to listen, learn and practice, as well as share, discuss and engage in all workshop activities.
What happened during our sessions?
The first session was about getting to know each other and learning about the benefits that the workshops will bring. Participants also learned about the impact that certain diets have on humans, as well as how to choose ingredients to make a healthy meal.
The second session was about food traditions in Poland. This was when participants shared their experiences and spoke on the selection of both traditional and tasty dishes. Much time was devoted to instruction on how to select the best ingredients, with the presentation of fruits, vegetables, wheats and many more, brought by workshops participants.
The third and fourth sessions were concentrated on putting knowledge and skills into practice. Participants were engaged into preparing healthy dishes. However, first they precisely divided ingredients for each dish and discussed the nutritious value. Use was made of cooking books that participants shared among one another. Then came time for the cooking.
The fifth session was a summary of the workshops, gained knowledge and newly acquired skills. For this purpouse introduced was the idea of digital stories. Participants learned how to create own digital stories and became familiar with those already available on the HEALTHNIC DIET website. This allowed for starting works on the creation of own digital storytelling on the topic of Polish dishes and the celebration of traditional Polish cuisine.
Workshop participants will meet once again to review the digital stories, to afterwards publish the most creative one on the project website.

End of the Greek Healthnic Diet workshop

The Greek Healthnic workshop finished its sessions on Tuesday 4th December. The second part of the workshop was dedicated on the digital storytelling process. The participants with the help of their facilitators were divided in 3 groups and created 3 stories that reflect ideas from all the members of the groups and also one more which is produced by all the participants. In order to do that they recalled childhood memories, previous experiences but also moments from the cooking part of the workshop. They had the chance also to learn and practice on how to create a storyboard, to record their voices and use an editing programme in order to create their video. In the final day emotions flowed easily and everybody, participants and facilitators, expressed their great content about the whole experience. Next meeting for everybody will be the annual Book Bazaar of Vardakeios School on Saturday 15th of December where we are going to project the produced videos and the participants are going to prepare appetizers for the guests and inform them about the Healthnic Diet project.

8th Annual Book Bazaar in Vardakeios School- Presentation of Healthnic Diet project

Vardakeios School organizes the Annual free Book Bazaar of Greek and foreign second hand books on Saturday 15th December 2018 at 18.00.
During the bazaar the participants of Greek Healthnic Diet workshop will project their digital videos, produced in the workshop and will prepare on site cold food. They will also give information about the project.

Fifth day of the Liverpool Healthnic workshop

28 November, Merseyside Refugee Support Network’s fifth and final Healthnic cooking session.
Before embarking on cooking the dishes that participants planned at the last session, there was a discussion and activity which aimed to deepen and expand knowledge of the many ways to use herbs and spices in cooking.
After researching herb and spice combinations essential to many cuisines across the world, each group produced a specific combination – Jerk seasoning (Caribbean), Garam Masala (Indian subcontinent) and Baharat (Middle East) – grinding a mix of spices with a pestle and mortar (new words for some participants towards overcoming language barriers and building the glossary). Everyone had a mix to take away to inspire and enhance their everyday cooking at home and share with friends and family. Participants developed an increased awareness and knowledge of spices and combinations including those regularly seen on supermarket shelves.
The activity further strengthened the sense of community with the group. As beautiful aromas filled the air, individual stories and memories about childhood and home were shared about tastes, smells and feelings which engendered a sense of security and pride about home. By sharing memories and focussing on similarities across cultures and countries an appreciation and understanding of all cultures was enhanced developing a greater sense of inclusion for all.
Cooking the final intercultural meal began with participants relaxed and enjoying the experience, incorporating all the knowledge from the previous sessions about healthy eating, nutrition, diversity and affordability.
Healthnic brought diverse communities together but was not just an exchange of cultures and cuisines it was a vehicle to learn and reflect about the health benefits of new and older recipes transforming the taste and diversity of each culinary dish.
Next, digital story-telling.

Fourth day of the Liverpool Healthnic workshop

21 November, Merseyside Refugee Support Network’s fourth session of the Healthnic workshop was jam-packed with activities, planning, reflection, learning and cooking with a focus on maintaining a healthier diet.
So, to give energy levels a boost participants formed three groups (‘carrot and ginger’ – immunity boost, ‘beetroot and lemon’ – immunity boost and ‘kale and lime’ – moisture and detox) and made a juice cocktail from vegetables, herbs and spices. A significant quantity was produced so everyone could savour a shot of each distinctive cocktail. All that was needed were the disco lights, as the atmosphere buzzed with discussion about individual taste preferences. The sweetness of the blood red beetroot shot took it to the top of the charts, whilst the bitterness of the pea green Kale shot came last.
Now super energised, knowledge on the properties of herbs and spices was presented including information about how herbs and spices help maintain vitamins and add flavour.
In groups stories, reminiscent of a cherished childhood meal were shared, fascinating tales including the Caribbean breakfast of blue crab, callaloo and bread fruit. These reminiscences informed how particular foods, herbs and spices have come to influence flavours and tastes across cultures and generations.
Next, in an individual exercise, participants reflected on their personal diet and considered changes that could be introduced towards a healthier eating regime and its value.
Returning to group activity, participants used a recipe board to plan and cost ingredients for a dish in the final cooking session next week. Prime consideration was given to healthy, nutritional and affordable foods. With the consideration of Healthnic’s inclusion goal each participant modified the dishes with a culinary influence from their own country.
Finally, it was time to cook and eat. Today, each group was produced a different course for lunch using local and seasonal produce flavoured with herbs and spices.
Socialising over the meal of vegetable soup, beetroot salad and apple, cinnamon and nutmeg crumble everyone conferred about the benefits of whole grain over “white” grain and reflected on the cost of the ingredients for each course, reinforcing the question of affordability, nutritional value and importantly of taste, when using fresh local and seasonal ingredients linked with nutritional value and taste.