Closing of the cooking part of the Greek Healthnic workshop

The Vardakeios School started its local Healthnic workshop on the 16th of October and closed the cooking part of the seminar last Thursday, on the 15th of November.
The participants of the workshop is a mixed group of 16 immigrants and local unemployed people consisted of people coming from Albania, Argentina, Egypt, Hungary, Poland, and Greece. The sessions were held twice a week for 4 hours each time.
Through experiential activities, the group used their memories, acquired habits, personal preferences and cultural elements all related to food in order to approach food culture in a more interactive way. The facilitator of the workshop, Maria Krina, used this process as a vehicle to create a strong bonding between them but also to show them easy ways for nutritional yet multi-collective diet. What remains as a feeling from all the people involved in this undertaking is the optimism that people can always find ways to connect with each other especially when they collaborate in issues such essential as food. Creating, sharing, feeling, tasting, learning together was a beneficial and inspiring process that keeps on giving meaning to our everyday life. An experience that helps us come together with people we think as “strangers” in a respecful, collaborative and creative way.

A short description of the sessions

First week
During the first two workshops, we worked on getting to know each other and creating a bond by sharing personal information and baking bread together.
All different cuisines started to unfold their secrets allowing us to talk about seasonal products, wholemeal grains and their importance for a healthy diet.
Second week
We embarked on a journey into time sharing memories and understanding that each dish is the mirror of the history of the land and its inhabitants.
The group expressed a strong need for learning more about healthy eating, so during the workshops this week, we talked a lot about ways that can help us change our diet and establishing more healthy habits. We recorded our weekly menus and started thinking of the changes we would like to make.
We talked about the importance of water in our diet and watched a short film about Dr. Masaru Emoto’s water experiment.
But since cooking is the issue and the joy we improvised integrating all the different cooking ways and newly acquired knowledge and made salads using buckwheat, millet, lentils, and fresh vegetables and talked about the importance of the six tastes.
Third week
We started by cooking different pumpkin pies and learning to roll the dough. Filo in Greek!
We shared different recipes and from those countries that have no such tradition, we used dough recipes changing them in order to be healthier using whole meal flour and less salt.
While waiting for the pies to bake we did a new healthier weekly menu and each one made a self-contract about the changes he or she wanted to make. We decided to make our own water experiment energizing personal water bottles using the words LOVE and HEALTH.
Then we created six new recipes, which, while integrating all cooking traditions, had a more “Greek” flavor.
Fourth week
We cooked the recipes of the previous week.
● Stuffed zucchini with herbs and a traditional Albanian sweet dish with wholemeal rice long forgotten even in Albania with a Greek touch.
● Lentils “giouvetsi” with wholemeal pasta in the oven and lentil salad in a Greek – Hungarian way.
● Cabbage with rye and herbs and “politiki”, cabbage salad with a lot of Egyptian and Polish influences.
Herbs and spices appeared on our tables and new knowledge about their uses together with the magic of their aromas made our day!
We shared stories the aromas brought up and had a lot of fun together with a bitter-sweet sentiment of nostalgia.
Fifth week
We cooked the leftovers of the ingredients improvising with a stronger touch of herbs and spices, as we never had food leftovers!
● Broccoli balls with an Argentinian – Egyptian sauce
● Millet “puree” with yogurt and spices
● Chickpeas balls with yogurt sauce
● Pie with “horta” ( greens)
Each dish had its own unique spice mix each group created that made the difference.
1. marjoram, caraway seeds, fennel seeds, green pepper and a pinch of coriander for the pie
2. cumin, caraway and fennel seeds, black and red pepper, oregano and spearmint for the chickpeas
3. wicker, black cumin and fenugreek seeds with a few allspice berries for the broccoli
We came up with easy, healthy solutions about shopping and cooking fast and easy nutritious dishes.
We looked at our contacts to see how we are progressing and we all did well. We were all very supportive of each other, making jokes about the difficulty we all have to change.
We set a date for the next meeting around the table sharing what all will cook at home. So we will start working for creating the digital stories in a warming, festive way eating food cooked with love and lots of new knowledge.

The digital storytelling part will follow for the next three weeks with meetings once a week where the participants will have the chance to create their own digital stories related to food.
If you want to know more about all the local Healthnic workshops that are now in progress and watch the produced videos visit the project’s platform at www.healthnic.eu and download the guide to learn how to build and run a Healthnic workshop: http://healthnic.eu/guide

Italian Healthnic Workshop – Last day

The last day of the Healthnic workshop saw an all-day final working session where participants developed their Digital Storytelling videos on the values, meanings and possibilities offered by setting food and healthy diet as a common ground to facilitate mutual recognition, respect, dignity and integration.

Participants started with a sharing session on the lessons-learnt during the previous days, focusing on the individual competences and awareness around food, pleasure in learning, cooking and tasting new recipes, self-n-mutual recognition as part of community made of human, each with its personal stories, values, tradition, preferred flavors and memories.
After some group-work sessions, up to five Digital Storytelling videos have been created, and later the first one which has been finalized was presented in the very final moments of the day. All the videos will be available shortly on the Healthnic platform.
These days have been an intense and moving experience, and with the colleagues from Diciannove I want to deeply thank all the participants for the enthusiasm and the warm feeling of belonging that we shared. Food, health, individual stories allowed us to break all the borders and share a deep and a releasing feel of belonging.
As Virgian Wolf once said “One cannot think well, love well, sleep well, if one has not dined well.”

If you want to know more about the Healthnic worksop and see the Digital Storytelling videos of the experience, visit the project’s platform at www.healthnic.eu and download the guide to learn how to build and run an Healthnic workshop here: http://healthnic.eu/guide

Warsztaty Healthnic we Włoszech – trzeci dzień

Trzeci dzień warsztatów Healthnic ma na celu przybliżenie tego, w jaki sposób zdrowa dieta, zarówno codzienna, jak i cotygodniowa, może zostać wzbogacona pod względem różnorodności i smaku dzięki zastosowaniu lokalnych produktów. Prosiliśmy lokalnych rolników i organizacje społeczne, aby zaprezentowali swoje prace, szczególnie dotyczące tego, jak wzmocnić pozycję lokalnych rolników.
Skoncentrowano się na odkrywaniu lokalnych tradycyjnych i zdrowych składników, działaniach wzmacniających postawy lokalnej społeczności, korzyściach zrównoważonej diety, reinterpretacji tradycyjnych receptur poświęconych ponownemu wykorzystanie pozostałości potraw. Po tych debatach i wymianie doświadczeń, nadszedł czas na wspólne gotowanie, wykorzystując kawałki ziemniaków, co skutkowało powstaniem smacznej kolacji z pięcioma różnymi kolorowymi wersjami tradycyjnego „gnocchi”.
Cytując Francois de la Rochefaucauld, „jedzenie to podstawowa potrzeba, ale smaczne i oszczędne jedzenie jest dziełem sztuki.”
Jeśli chcesz dowiedzieć się więcej, odwiedź platformę projektu na www.healthnic.eu i pobierz przewodnik, aby dowiedzieć się, jak zbudować i uruchomić warsztaty dotyczące zdrowia tutaj:
http://healthnic.eu/guide

Italian Healthnic Workoshop – 2nd day

Second day of the Healthnic workshop in Luserna San Giovanni. The day has been dedicated to the discovery and rediscovery of spices and their hidden flavors. After the colleagues from Diciannove gave an introduction to the spices and their qualities, all participants played with consonants and dissonances of flavors, such as sweet, salty, bitter, sour …
the kitchen was filled with the aroma of local and foreign spices that helped to give unusual flavors to the recipes created and proposed by the participants. After share the cooking, we all savored the dishes together.

Discovering, tasting and inhabiting flavors, consonances and dissonances is an important moment in every individual story, because as Feuerbach claimed, “man is what he eats”.

If you want to know more, visit the project’s web platform at www.healthnic.eu and download the guide here: http://healthnic.eu/guide

Healthnic Local Workshops have started in Italy

Diciannove held the first day of the healthic workshop in Luserna San Giovanni (To). Despite a terrible rain-storm, the atmosphere was warm. After introducing the rules of the workshop in term of respect, dignity and equality of all participants, the day was dedicated to build up a community climax through some icebreakers and sociometric games. We started to familiarize between a variety of origins, which included Male, Ivory Coast, Nigeria, Guinea, Torino, Pinerolo, Sardinia, Benevento, Bussoleno and Genoa.
We shared some preferred recipes, then cooked and eat together to taste the flavor of the territory. Because as Jean Brunhes said, “When it comes to eating, territories have to be incorporated”.
If you want to learn more about the healthic workshop, visit the project web platform at www.healthnic.eu and download the guide here: http://healthnic.eu/guide

Download the 2nd Newsletter!

Read the 2nd Newsletter of Healthnic Diet project with all the news for the period Apr.2018-Sep.2018

Τhe Practical Guide to Healthnic Diet Workshops is now available online

The moment all the Healthnic team was waiting for has come. We are very proud to present the Practical Guide to Healthnic Diet Workshops, a manual that will help professionals working with intercultural groups to organise workshops where participants can acquire cooking, healthy eating, language, cultural awareness and ICT skills.

You can either download it in PDF and read it at your own pace or surf through its different parts online.

For further information about the guide or the project please contact us at: info@healthnic.eu or find us on social media

Healthnic Diet Guide, translations and more…

The Healthnic Diet team has accomplished a challenging task. It has created the Healthnic Diet Guide, a manual that includes the knowledge and experience in healthy and ethnic food of 10 professionals, staff members of the partner organizations.

Since July Diciannove has been working on creating the electronic version of the Guide that will upload on the platform and Greek, Italian and Polish partners are going to finish the translation of the Guide in their national languages until the end of September.

So be prepared to download the Guide and stay tuned because after October we will be ready to give you feedback from the Healthnic Diet local workshops which will be based on the Guide and on the experience of the Training for trainers that was organized last June in Syros.

The uploading of Videos created at the LTTA meeting has just started

During the LTTA meeting in Syros all the participants were trained and collaborated on topics related to food culture and healthier eating. They were also trained on digital storytelling method in order to express themselves on topics related to food. All this accumulated experience is the base for the digital videos that the participants created at the end of the seminar and will be uploaded here. The first video describes the experience of the LTTA seminar. Stay tuned because more videos will follow.

Watch the video

Training for trainers (LTTA) and Transnational Project Meeting in Greece/ 25th-30th June 2018

Vardakeios School hosted in Syros from 25th-29th June the Training for trainers meeting (LTTA) of Healthnic Diet project. 15 trainers from Danmar(PL), Diciannove(IT), ITT(IR), MRSN(UK) and Vardakeios(GR) participated in a training that included all aspects for the facilitation of a “Healthnic Diet” workshop.
All participants with the guidance of their trainers, Maria Krina and Vasilis Evdokias, worked together on food culture and healthy eating, they created digital stories based on food but also contributed in adapting the workshop to the needs of the vulnerable target groups. Now the next step is the organization of local Healthnic workshops from the end of September until the end of December 2018.
From 29th-30th June the participants also attended the Transnational project meeting in order to finalize the Guide and discussed issues related to management and dissemination of the project.